A JOINT INITIATIVE BY Compiled by Heleen Meyer Photography by Adriaan Vorster Affordable, tasty recipes – good for the whole family Foreword Contents Food is central to the identity of South Africans. During meals the family meets around the table. On holidays and high days we gather around the braai and the potjie pot which reflect the diversity of our country. Food has many memories associated with it – the soup that warms our bodies and our souls, the dish for our homecomings, and the recipes that take us back to our youth. Food can also be our enemy. We are seeing rising levels of lifestyle diseases in South Africa, with terrible impacts on our health – heart disease, stroke, type two diabetes and cancers are all on the rise, due to our increasingly poor diet. We all know that staying healthy can be difficult. We have busy schedules, and shrinking household budgets. Healthy foods recommended to us often seem unavailable and unaffordable, leaving us feeling inadequate. It can be time-consuming to make the journey to the supermarket and to prepare a meal, when fast food is closer to home. Can we afford to spend more on so-called �healthy foods’? Do we have the time to slave over a stove to make dishes that our families turn their noses up at? The truth is healthy eating doesn’t have to be boring, expensive or complicated! It can be as simple as making small changes to your family’s favourite dishes. This recipe book shows how to make food that tastes good, is simple to prepare and is easy on the pocket. By using everyday ingredients, you too can prevent yourself and your families from the dangers of different lifestyle diseases. I am passionate about making healthy living accessible to everyone in South Africa and increasing our understanding of the risk factors of serious diseases. It has so many implications for the future of our nation. This recipe book can show us how we can take responsibility for our own health, and how to protect our families now and in the future. How healthily do you eat? ...p2 Guidelines for healthy eating ...p4 Planning healthy meals ...p6 Takeaways and eating out ...p8 Frequently asked questions ...p10 Shopping and cooking on a budget ...p12 Easy guide for reading food labels ...p13 Recipes w A bowl of soup ...p14 w Salads and veggies ...p22 w Lunch and supper ...p34 • Fish ...p35 • Vegetarian ...p43 • Chicken ...p50 • Meat ...p60 w Sweet treats and desserts ...p70 w Snacks, breads and baking ...p82 Everyday ingredients in your kitchen ...p92 Index ...p93 Something to remember: 1 tbsp stands for 1 tablespoon = 15 ml 1 tsp stands for 1 teaspoon = 5 ml ½ tsp = 2,5ml 1 tsp = 5 ml 2 tsp = 10 ml 1 tbsp = 15 ml 2 tbsp = 30 ml ¼ cup = 60 ml ½ cup = 125 ml 1 cup = 250 ml 2 cups = 500 ml w Desmond Tutu The recipes in this book were selected from family favourites contributed by people all over South Africa. These have been adapted to follow the guidelines of the Heart and Stroke Foundation South Africa. Remember that healthy eating is important for the whole family and not only for the person affected by a lifestyle disease. Teach your children to eat healthily from a young age to protect them from chronic diseases later in life. Healthy food doesn’t have to be expensive or bland and boring. We show you how to use as little fat, oil, salt and sugar as possible and rather use herbs, lemon juice, salt-free spices and other seasonings to prepare delicious food. We want to encourage you and your family to gradually make changes to the way you eat and cook. This will make a huge difference to your health. How healthily do you and your family eat? DO YOU USUALLY ...? A healthy diet includes plenty of vegetables, fruit and high-fibre starchy foods, and is low in fat (especially saturated fat), salt and sugar. Take the quiz on the next page to see how healthily you and your family are eating. Your results will show whether you need to improve your eating habits. PO YES NO Choose wholewheat or brown bread and flour, rather than white bread or flour? Have at least 3 vegetables a day? Have at least 2 fresh fruit a day? If you ticked “No” for any of the questions, your and/or your family’s diet can be improved. The more “No” answers you ticked, the more unhealthy your diet is and the higher your risk of chronic diseases such as high blood pressure, diabetes, heart disease, stroke and cancer. You need to think about changing your diet to improve your overall health. You can make a start by following the healthy eating guidelines (pages 4-13) in this book and by preparing some of the delicious recipes. Choose fat-free or low-fat dairy like milk, maas or yoghurt? Eat red meat (like mutton, beef or boerewors) less than 3 times a week? Include dried or tinned beans, split peas, lentils or soya in your meals at least twice a week? Remove all the visible fat from meat before you eat it? Remove the skin from chicken before cooking it? Avoid eating high-fat foods such as chips, viennas, polony or chocolate? Eat fish at least twice a week? Avoid eating takeaways or street foods like doughnuts, pies, vetkoek, samoosas, fried chips, fried chicken, gatsbies or �kotas’? Try to cook with less oil and avoid deep-frying foods? Avoid salty foods like polony, bacon, viennas, crisps, salty biscuits and highsalt sauces like soya or barbeque sauce? If you ticked “Yes” for some questions, you are making good progress, but you can still benefit by making more changes to your eating habits. If you ticked “Yes” every time – well done! You are well on your way to preventing chronic diseases because you are choosing healthier options and avoiding the unhealthy foods eaten by many South Africans. Carry on reading to learn more about healthy eating and why it is important for you and your family … Avoid adding extra salt to your food at the table? Try to avoid adding high-salt ingredients like soup powders, stock cubes or salty seasonings to your food? Choose healthier snacks like fruit, vegetables, low-fat or fat-free yoghurt between your meals? Use soft tub margarine for your bread, rather than butter or brick margarine? Avoid drinking sugary cold drinks or juices? 2. Cooking from the heart Healthy eating questionnaire adapted from Love my body love myself, Dr Marjanne Senekal, Cape Town, 2005. Guidelines for healthy eating A healthy lifestyle helps to prevent and control chronic diseases such as high blood pressure, diabetes, heart disease, stroke and cancer. Healthy eating is one of the most important things you can do for a healthier life. Remember that you also need to exercise regularly and avoid smoking. The following tips will help you and your family to eat healthily. Enjoy a variety of foods. Eating different types of food gives your body all the nutrients it needs. The more colourful your plate of food, the wider the variety. 1 Eat dried beans, split peas, lentils or soya at least twice a week. They are a good source of protein, low in fat and high in fibre. You can replace meat in some meals with these foods. 2 Make highfibre starchy foods part of most meals. These foods can help you feel fuller for longer and lower your risk of developing obesity, 3 4. Cooking from the heart heart disease and cancer. Good examples are brown or wholewheat bread, coarse maize (mealie) meal, oats and brown rice. Bad fats can increase your cholesterol and block your blood vessels, which can lead to a stroke or heart attack. Try to include tinned or fresh fish as part of your Try to eat 5 diet at least twice a vegetables and week. Good examples fruit every day. are pilchards, snoek, Remember to eat vegsardines or tuna. etables and fruit from the different colour Have low-fat groups (red, green, yelmilk, maas or low and orange). The yoghurt every vitamins, minerals and day. Dairy products are fibre in these foods help an excellent source of to protect you against calcium. This can help chronic diseases. protect your bones and help prevent high blood Chicken, fish, pressure, diabetes, osmeat or eggs teoporosis and heart can be eaten disease. Good options every day. Choose lean are low-fat or fat-free or lower fat options with dairy products and reless bad (saturated) fats. duced-fat cheeses. 4 6 5 Eat less salt and avoid foods high in salt. Eating too much salt can raise your blood pressure and increase your risk of stroke, heart attack and cancer. Some salt in your diet comes from salt added at the table or during cooking, but more than half of the salt that you eat comes from processed foods. Examples are stock cubes, soup powders, salty snacks like chips and processed meats like polony. Ideally, you shouldn’t have more than 1 teaspoon of salt a day from all sources. Gradually cut down on adding salt to your food and soon you won’t notice the difference. 7 Eat less fat and use the right type of fats or oils. Eating too much fat and fried food can make you gain weight and raise your cholesterol. Limit the amount of fatty red meat, butter, hard margarine, cream, lard and ghee that you use. Rather use good (unsaturated) fats like vegetable oils and soft tub margarine in small amounts. Nuts, seeds, peanut butter and avocados are also sources of good fats. 8 Eat less sugar and avoid food or drinks high in sugar. Too much sugar can also make you gain weight, which increases your risk of 9 chronic diseases. Sugar in your diet comes from sugar added to hot drinks, cereals and cooking. High amounts of sugar are also found in cakes, biscuits, doughnuts, sweets, chocolates and sweetened cold drinks. Drink plenty of clean, safe water every day. You need about 6-8 glasses of water a day. Most of this should come from tap water, but can include drinks like tea, coffee or diluted fruit juice as well. 10 If you drink alcohol, drink in moderation. Women should not have more than 1 drink a day and men not more than 2 drinks a day. One drink is equal to a can of beer (340 ml) or a small glass of wine (120 ml) or a tot of spirits (25 ml). Pregnant and breastfeeding women should not drink any alcohol at all, as it is very dangerous for the baby. 11 Cooking from the heart 5. Planning healthy meals Here are some suggestions to make your meal planning easier. Choose one option per meal and one mid-morning and mid-afternoon snack. Many South Africans are overweight or obese. One way to prevent this is to control the portion size of the food you eat. These tips may help you: = Use a smaller plate and don’t overfill it. = Dish up only once and avoid having a second helping. = Eat slowly and chew your food properly. = Don’t finish your kids’ leftovers. = Gradually make your portion sizes smaller. = Each recipe in this book shows the number of people that it serves. Use this to guide your portion sizes. 6. Cooking from the heart Wholewheat or brown toast with boiled egg and soft tub margarine, thinly spread Cooked oats porridge with cinnamon and low-fat or fat-free milk Light meal Wholewheat or brown bread with pilchards OR left-over lean chicken or meat with lettuce, tomato and soft tub margarine, thinly spread Baked beans on wholewheat or brown toast and soft tub margarine, thinly spread Brown or wholewheat bread thinly spread with soft tub margarine with mozzarella cheese OR low-fat or fat-free cottage cheese OR boiled egg with lettuce and tomato Rotis (p83) with left-over vegetable curry Hearty bean soup (p20) with wholewheat or brown toast and soft tub margarine, thinly spread Chutney chicken (p56) with mashed potatoes (p32) and a green salad Main meal r portion size Controlling you Coarse mealie meal or sorghum (mabella) porridge with low-fat or fat-free milk or maas Seasonal fresh fruit with low-fat or fat-free yoghurt sprinkled with raw oats Spaghetti bolognese (p65) with salad or vegetables Fish cakes with pilchards (p41) with baked potatoes, peas and carrots Beef stew with vegetables (p67) on pap Spicy samp and beans (p48) Fresh fruit OR a small handful of dried fruit Low-fat or fat-free yoghurt OR low-fat maas Snacks Planning your meals can help you eat more healthily within your budget. The food you eat should ideally be divided into 3 small mixed meals a day, with healthy snacks in between. The advice and guidelines on the next page will help you plan effectively. Remember not to skip meals as it will make you feel hungry and may tempt you into eating unhealthy junk food, or eating too much at one time. Breakfast Wholewheat or brown toast with peanut butter and banana Unsalted peanuts OR unsalted mopani worms OR homemade unsalted popcorn (not pre-packaged) with no added butter Raw vegetable sticks like cucumber, carrots, celery or broccoli dipped in low-fat or fat-free cottage cheese or yoghurt OR roasted or boiled mealies (corn on the cob) Slice of wholewheat or brown bread with peanut butter OR pilchards OR lentil spread OR avocado (when in season) Note – these ideas serve as a guide. For specific conditions such as diabetes, high cholesterol, hypertension or for weight loss, an individualised meal plan and portion guide is recommended. A dietitian could help you with more information if you have one of these conditions. Here are some good ideas on how to make healthier choices when eating out or when buying fast food from the cafeteria, street vendor or tuck shop. Takeaways and eating out Eating out can still be part of a healthier lifestyle if you choose your meals carefully. Remember that many takeaway and restaurant meals can be loaded with hidden fat, salt or sugar and the portions are often far too big. A few tips to re member: = Choose restaurants, shebeens or takeaways that provide healthier options and not just deep-fried foods. Look out for menu items with the Heart Mark logo. = Beware of �eat as much as you like’ offers as this often makes you eat too much and become overweight. = Choose salads and veggies on the side instead of chips. = Eat half of your meal and keep some for lunch the next day. = Rather pack your own lunch box to take to work or school. This is cheaper and will help you avoid buying fast or street foods. 8. Cooking from the heart INSTEAD OF … RATHER CHOOSE … Fried foods • Fried, battered, crumbed, deep-fried Healthier cooked foods • Grilled, baked, roasted, steamed, boiled Big portions • Large, giant, mega, super-sized, jumbo Smaller portions • Small, half, ladies, kiddies • Order starter instead of main meal or share main meal Greasy breakfasts • Fried or scrambled egg, bacon, sausages, chips • Omelette with meat and cheese fillings • Pastries, croissants, white toast, chocolate or sweet muffins Healthier breakfasts • Poached or boiled egg with grilled tomato and mushrooms • Omelette with veggie fillings • Brown or wholewheat toast, muesli, fruit salad, low-fat or fat-free yoghurt Fatty main meals • Fried fish, calamari, fish cakes, chicken, schnitzels or ribs, fatty cuts of steak • Large pizza with thick base, lots of cheese and meat toppings Leaner main meals • Grilled fish, chicken breasts or lean steak • Small pizza with a thin base, half the cheese and more veggie toppings Side dishes high in fat • Fried chips, potato with sour cream, fried rice Healthier side dishes • Steamed veggies, salad, baked potato (plain or with cottage cheese), steamed rice Cream-based sauces • Sauces made with cream, butter, cheese Lower fat sauces without cream or butter • Tomato-based sauce, chilli sauce. Order sauces on the side, so you can control how much you use Salads loaded with fats • Creamy dressings, mayonnaise or toppings like bacon, fried croutons, high-fat cheeses Healthier salads • Salads with a variety of fresh veggies, lowfat dressings on the side, used sparingly Oily lunches • Fried hamburgers with creamy sauces and chips • Vetkoek, gatsbies or �kotas’ with processed meats (viennas, polonies, russians, boerewors, salami), pies, samoosas, chilli bites Healthier lunches • Grilled chicken or pure beef burger with a salad or chicken or veggie wrap • Brown, seeded or wholewheat bread or pita with a lean filling (lean ham, beef or chicken, tuna, pilchards, low-fat or fat-free cottage cheese) and green salad Sugary drinks • Sweetened fizzy cold drinks, energy drinks, juices with added sugar, milkshakes • Sweet wine, sherry, spirits with sweetened cold drinks, beers, ciders, spirit coolers Smarter drinks • Water, sugar-free cold drinks, 100 % pure fruit juices (preferably diluted with water), low-fat yoghurt drinks, rooibos tea • Dry wine, spirits with water, soda water or diet cold drinks, light beers Rich desserts • Creamy cakes, tarts, doughnuts, ice cream, creamy mousses, chocolate, cream Slimmer desserts • Fruit salad, frozen low-fat yoghurt or sorbet, baked fruit Frequently asked questions about healthy cooking Cooking healthy meals is not as difficult as you may think. By making small changes to the cooking methods and ingredients you use, your meals can be much lower in fat, salt and sugar. How can I cut down on fat when cooking meat for my family? 1 w Always remove the visible fat from meat and the skin from chicken. little water instead of frying them in oil. w Cooking food on a medium to low temperature allows you to use less oil. w Use cooking sprays w Drain off visible fat for grilling or stir-frying. when cooking. Spoon out and throw away any left-over fat in the pan. w A non-stick or good quality stainless steel pan can also help you to use less oil. w Allow soups, stews and mince dishes to cool down. Then spoon off the fat on top and throw it away. w When pan-frying or roasting meat, rather brush the meat with oil instead of pouring lots of oil in the pan. 2 Which cooking methods use less fat or oil? w Grill, steam, micro- wave, slow-cook, bake, stir-fry or pan-fry with very little oil, rather than deep-frying food. w Braise onions in a 10. Cooking from the heart Do you have some ideas to get fussy eaters to eat more vegetables? w Introduce kids to a variety of vegetables from a young age. Teach them to enjoy the natural flavour of veggies early on, without adding fat, salt or sugar. w Season vegetables with spices like cinnamon or nutmeg with pumpkin, instead of butter or sugar. 3 w Make vegetables fun for kids by preparing colourful vegetable skewers, cutting veggies into different shapes or arranging them into funny faces. w Add grated or mashed vegetables as a hidden ingredient to fish cakes, meat balls, mince dishes, muffins, rice, stews and soups. This will also make your meals go further, add flavour and fibre, and will help them eat enough veggies in a day. How can I prepare vegetables without losing their goodness? w Only peel vegetables when necessary. w When cooking veggies try to use as little water as possible and don’t overcook them. w Don’t soak cut veggies in water, as the vitamins and minerals will leak into the water. 4 Make your favourite recipes healthier by swopping some of these ingredients. INSTEAD OF USING … RATHER CHOOSE … Cream cheese, processed cheeses, cheese spread or high-fat cheese like Cheddar Low-fat or fat-free cottage cheese, lower fat cheeses like mozzarella Full-cream milk, maas or cream Low-fat or fat-free milk, maas, plain yoghurt or reduced-fat evaporated milk Butter, hard or brick margarine, ghee, shortening or lard Vegetable oil (like sunflower or canola oil) or soft tub margarine Oily sauces like mayonnaise and creamy salad dressings Reduced-fat sauces like low-fat mayonnaise, plain yoghurt, tomato-based sauces, lower fat salad dressings White flour, white bread, white breadcrumbs Brown or wholewheat flour, bread, breadcrumbs, brown rice. Lentils or beans added to white rice also helps increase your fibre intake Fatty meat or mince, organ meats or offal (tripe, brains, trotters, chicken feet) Meat with very little fat, lean or extra lean mince, fish, skinless chicken, beans and lentils. Game, goat and ostrich meat are leaner choices Processed meats like polony, viennas, salami, russians and boerewors Lean, unprocessed cold meats. Make good use of your left-overs like fish, skinless roast chicken (p50) or lean meat for sandwiches Food canned in oil or brine Food canned in tomato sauce. If you use fish canned in oil, drain off excess oil. Food canned in brine can be lightly rinsed with water to get rid of the extra salt Creamy, buttery or sugary sauces with vegetables Make a lower fat sauce using low-fat or fatfree milk and leave out the butter. Use just a little sauce over veggies. Use herbs or spices to flavour veggies or enjoy them raw Stock cubes, soup powders Homemade stock (p15), cornflour, cake flour or split lentils to thicken soups or stews Salt, salty seasonings like braai salt, barbeque or chicken spice Fresh or dried herbs, lemon juice, green pepper, onions, parsley, garlic, ginger, saltfree spices (like chilli powder, coriander, cumin, curry powder, masala, paprika, pepper, turmeric) Shopping and cooking on a budget = Make a shopping list: Plan your meals and shopping. If you shop when you are hungry, you may buy unnecessary or unhealthy luxuries. = Know the price: Get to know the average price of groceries or the price per kilogram. Look out for specials on the things you really need. = Buy in bulk and in season: Buy vegetables and fruit when they are in season, as these are usually cheaper. Buy more veggies if fruit is too expensive. Buying discounted bulk or combo food and sharing with friends or family can help save money. Buy more veggies rather than more expensive meat. = Stick to affordable healthy foods: It is unnecessary to buy olive oil – sunflower or canola oil are good choices. Choose low-fat or fat-free milk – these often cost the same as full-cream milk. Skimmilk powder is cheaper and healthier than coffee or tea creamers. Tinned fish often costs less than fresh fish or meat and is just as nutritious. Oats, sorghum (mabella) or coarse mealie porridge are healthier and cheaper than some breakfast cereals. = Do it yourself: Buy a whole chicken, cut into portions and remove the skin. Grate cheese or cut up veggies at home rather than buying expensive convenience food and meals. 12. Cooking from the heart Easy guide for reading food labels able d more afford le n a r ie h lt a e h If ilab ot always ava options are n e th op, ask at your local sh them and ck o st me. manager to rs to do the sa e th o e g ra u co en = Cook with the right size pot: Try to use a pot or pan that is the same size as the stove plate or gas hob, to prevent wasting electricity or gas. = Cook with a lid: When making a stew or soup, keep the lid on. This way the food cooks faster and less electricity is used. = Cook for more than one meal at a time: This saves you time and electricity. Be creative with left-overs and use them for lunches or to prepare a second meal. = Make your meals go further: Adding beans, lentils or vegetables to bulk up meat or mince dishes can make your meals healthier and more affordable. = Think about your cooking options: Use the stove top or microwave instead of the oven to save electricity. Hay or wonder boxes are very effective for slow-cooking beans, lentils, rice or stews as they do not use electricity. Reading food labels helps you make healthier choices. You’ll soon learn which foods are better choices. There are a few things you need to look out for on labels when shopping. Ingredients list The first few ingredients listed on a label makes up the largest portion of the food. Therefore avoid or eat less of a food if the following words are listed in the first few ingredients. O Fat, oil, lard, butter, cream, shortening, trans fat (or partially hydrogenated fats). O Salt or any word with �sodium’, MSG, nitrates or nitrites. O Sugar, sucrose, glucose, maltose, dextrose, cane sugar, corn syrup, fructose. Nutrient Low (values are per Go ahead! 100 g of food) Eat more often Nutritional Information table = This shows you how much of each nutrient is in the food. = Look at the numbers per 100 g of the product to compare similar foods with each other. = Use the table below to decide if the food is high or low in fat, saturated fat, sugar and sodium (salt). = Foods in the �low’ group can be eaten more often, but foods in the �high’ group should be eaten seldom or on special occasions. Moderate High Watch out! Eat sometimes Too much! Avoid Fat Less than 3 g 3 g - 20 g More than 20 g Saturated fat Less than 1.5 g 1.5 g - 5 g More than 5 g Sugar Less than 5 g 5 g - 15 g More than 15 g Sodium (salt) Less than 120 mg 120 mg - 600 mg More than 600 mg Choose food with these logos. Health organisations have logos which they award to foods that are healthier choices. If you include these foods as part of a healthy diet, they can help prevent heart disease, cancer or diabetes. Cooking from the heart 13. A bowl of soup A bowl of soup Homemade chicken stock A steaming bowl of soup is a wholesome way to feed a family. There is a soup for everyone – from a chicken and corn soup to a hearty bean soup. Flavour your soups with herbs and spices instead of salty ingredients like stock cubes. Recipe from Thabisa Dingiswayo Makes about 1 litre 15. Homemade chicken stock 16. Chicken and corn soup 17. Vegetable soup with mince 18. Mushroom soup 19. Butternut soup 20. Hearty bean soup 21. Spicy red lentil and vegetable soup This tasty stock can be used to flavour soups, stews or any other dish that requires stock. Shop-bought stocks are often very salty, so rather make your own. It’s also a great way to use the chicken carcasses that you would normally throw away. 1 cooked chicken carcass or bones from 4-6 portions 1 large carrot, quartered 1 large onion, quartered 1 celery stalk with leaves, quartered 6 cups (1,5 litres) water 2 sprigs parsley 2 bay leaves 3 whole cloves 5 black peppercorns 1. Place all the ingredients in a large pot. 2. Bring to the boil, reduce the heat and simmer without a lid for 45 minutes to develop the flavours. 3. Pour the stock through a sieve or spoon out veggies, herbs, spices and bones. 4. Use stock according to the recipe or cool completely and refrigerate for 2-3 days. Alternatively, freeze and use instead of bought stock. Tips 1. Use fish heads or double the veggies to cook fish or vegetable stock. 2. Add any other whole spices or add a slice of fresh ginger, 2-3 cloves of garlic, a cinnamon stick or curry leaves for more flavour. Cooking from the heart 15. Vegetable soup with mince A bowl of soup Recipe from Hettie Little Serves 8 – 10 1 tbsp (15 ml) sunflower oil 250 g lean beef mince 1 large onion, chopped 1 clove of garlic, finely chopped 1 tbsp (15 ml) paprika 2 tsp (10 ml) ground coriander 1 tbsp (15 ml) dried mixed herbs 1 tbsp (15 ml) Worcester sauce Tip Fish soup: Replace the chicken with left-over fish or hake. Stir into soup at step 5. Chicken and corn soup Recipe from Fazlin Sandan Serves 6 – 8 This family recipe is a very popular meal with both kids and grown-ups. 2 chicken breasts on the bone, skin and all fat removed 1 tbsp (15 ml) sunflower oil 2 onions, chopped 1 clove of garlic, finely chopped 2 large potatoes, peeled and chopped 1 tsp (5 ml) ground cumin 16. Cooking from the heart 2 tsp (10 ml) ground coriander 4 cups (1 litre) water 2 tbsp (30 ml) dried mixed herbs 1 cup (250 ml) low-fat or fat-free milk 1 cup (250 ml) frozen whole kernel corn, rinsed (optional) 1 x 410 g tin cream style sweetcorn lemon juice and black pepper to taste 3 tbsp (45 ml) chopped fresh coriander or parsley 1. Cut chicken breasts in half with kitchen scissors or a sharp knife. 2. Heat oil in a large pot and fry chicken, onions and garlic for a few minutes. 3. Add potatoes, cumin, ground coriander, water and dried herbs. Bring to the boil, reduce the heat and simmer for 30 minutes or until the chicken is cooked. 4. Spoon out the chicken. Remove bones and shred meat. 5. Stir chicken, milk, corn and sweetcorn into the soup and heat through. 6. Season with lemon juice and pepper. Stir in fresh herbs and serve. 7. Remember that the tinned sweetcorn contains salt, so don’t add salt at the table. Tips 1. Enjoy left-overs for lunch the next day, or freeze for another meal. 2. Pea soup: Replace soup mix with dried split peas. 3. Stir in thinly shredded cabbage or spinach at the end of the cooking time. 2 large tomatoes, peeled and chopped 3 potatoes, peeled and cubed 4 carrots, grated 3 celery stalks with leaves, roughly chopped 4 cups (1 litre) Homemade stock (p15) or water with 2 tbsp dried mixed herbs 8 cups (2 litres) water ½ x 500 g packet dried soup mix 2 tsp (10 ml) sugar 2 tsp (10 ml) garam masala lemon juice and black pepper to taste 1. Heat half the oil in a large pot and fry mince until golden brown. Spoon meat out and drain off any excess fat. 2. Add rest of the oil and fry onion and garlic in the same pot with paprika, coriander and herbs. 3. Add mince and Worcester sauce and simmer for 10 minutes. Add remaining ingredients, except the garam masala, lemon juice and pepper. Stir well. 4. Simmer, with a lid, over a low heat for about 2 hours or until the soup mix is cooked and the soup is thick. Stir every now and then. 5. Add the remaining ingredients and serve warm. A bowl of soup Mushroom soup Recipe from Mariam Jaffar Serves 4 Mariam says that her recipe has been in the family for years and is perfect for a special occasion. The homemade stock is delicious and contains no added salt. 1 tbsp (15 ml) sunflower oil 1 large onion, chopped 1 clove of garlic, finely chopped 500 g mushrooms, sliced ½ tsp (2,5 ml) curry powder or to taste ¼ cup (60 ml) cake flour 4 cups (1 litre) Homemade stock (p15) or water with 2 tbsp dried mixed herbs 1 cup (250 ml) low-fat or fat-free milk lemon juice and black pepper to taste 2 tbsp (30 ml) chopped fresh parsley or thyme 1. Heat oil in a large pot and fry onion and garlic for a few minutes. 2. Add mushrooms and curry powder and fry until golden brown. 3. Stir in the flour until well blended. 4. Add stock and bring to the boil. Reduce heat and simmer for 20 minutes, or until slightly thickened. 5. Stir in the milk. Season with lemon juice and pepper and stir in parsley. 6. Serve soup on its own or with 1-2 slices of brown or wholewheat bread per person as a main meal. 18. Cooking from the heart olwetsi Komane Ram Butternut soup Recipe from Komane Ramolwetsi Serves 6 The spices and apple add delicious flavours to the soup and the potatoes give it a creamy texture. Tips 1. If you prefer, this soup can be blended or liquidised. 2. Broccoli soup: Replace the mushrooms with broccoli and simmer until the broccoli is tender, but still bright green in colour. Serve as above. 3. Budget tip: Substitute half of the mushrooms with 2-3 potatoes, peeled and chopped. 1 large (1 kg) butternut, peeled and chopped 2 large potatoes, peeled and chopped 2 onions, chopped 1 Granny Smith apple, chopped 2 tsp (10 ml) ground nutmeg 1 tbsp (15 ml) ground cumin 7 cups (1,75 litres) boiling water ½ cup (125 ml) low-fat or fat-free milk lemon juice and black pepper to taste 1. Place veggies, apple and spices in a large pot with the water. 2. Bring to the boil, reduce the heat and simmer for 30 minutes or until the veggies are tender. 3. Remove from the heat, blend mixture until smooth or mash with a potato masher. 4. Return mixture to the pot and add milk, lemon juice and pepper. 5. Heat through and serve warm. Tips 1. This soup freezes well if liquidised. Make double and freeze for another day. 2. Cauliflower soup: Replace the butternut with 400 g cauliflower and another 2 potatoes. Cook as above. 3. Sweet potato can be used instead of the potatoes. The butternut can also be replaced with sweet potato for a sweet potato soup. A bowl of soup Hearty bean soup Recipe from Hilda Williams Serves 8 The dried beans, lentils and veggies make this a filling soup for winter. Beans and lentils are a healthy source of protein. 1 cup (250 ml) dried sugar beans 1 tbsp (15 ml) sunflower oil 2 carrots, chopped 1 onion, chopped 1 clove of garlic, finely chopped 8 cups (2 litres) Homemade stock (p15) or water with 3 tbsp dried mixed herbs 20. Cooking from the heart 1 tbsp (15 ml) dried mixed herbs 1 cup (250 ml) uncooked brown lentils 4 tomatoes, chopped 1 tbsp (15 ml) tomato paste 2 cups (500 ml) thinly sliced cabbage or spinach ¼ cup (60 ml) chopped fresh parsley 2 tsp (10 ml) sugar ½ tsp (2,5 ml) salt lemon juice and black pepper to taste 1. Soak beans in 1 litre of water overnight. Rinse and drain. 2. Heat oil in a large pot and fry carrots, onion and garlic. 3. Stir in the stock, dried herbs, lentils and beans. 4. Bring to the boil and reduce the heat. Simmer, with a lid, for 1½-2 hours or until the beans are tender. 5. Add tomatoes, tomato paste and cabbage and simmer for another 15 minutes. Stir in the parsley, sugar and salt. 6. Season with lemon juice and pepper. Tip Only add the tomatoes after the beans are cooked, otherwise they will prevent the beans from softening. Spicy red lentil and vegetable soup Recipe from Delicia Czech Serves 6 – 8 Remember that red lentils cook in 20 minutes, making this a quick soup. 1 tbsp (15 ml) sunflower oil 2 large onions, chopped 2 cm piece fresh ginger, grated 1 tbsp (15 ml) ground coriander 4 tsp (20 ml) ground cumin 2 tsp (10 ml) curry powder or to taste 8 cups (2 litres) water 1 cup (250 ml) uncooked red lentils 3 carrots, coarsely grated 2 potatoes, peeled and grated 2 tomatoes, peeled and chopped 1 tbsp (15 ml) chopped fresh mint 1 tbsp (15 ml) chopped fresh parsley or coriander ½ tsp (2,5 ml) salt lemon juice and black pepper to taste 1. Heat oil in a large pot and fry onions, ginger and spices. 2. Add water, lentils, carrots and potatoes. 3. Bring to the boil, reduce the heat and simmer with a lid for 20 minutes or until the lentils are tender. 4. Add tomatoes, herbs and salt and heat through. 5. Season with lemon juice and pepper and remember not to add extra salt at the table. Cooking from the heart 21. Salads and veggies Salads and veggies Make the most of the natural flavours of veggies when preparing salads and side dishes. Although some veggies need to be cooked, eating raw veggies is an important part of a healthy way of life. 23. Broccoli and cauliflower with a creamy sauce 24. Three bean salad 25. Potato salad 26. Green goddess pasta salad 27. Yummy potato bake 28. Butternut and sweetcorn bake 29. Oven-baked chips 30. Pearled wheat and spinach salad 31. African salad with a twist 32. Sweetcorn fritters 32. Creamy mashed potatoes 33. Coleslaw with apple and yoghurt Tip You can also use this sauce as a dipping sauce with veggies or spoon it over baked potatoes. Broccoli and cauliflower with a creamy sauce Recipe from Susan Erlank Serves 6 This is a lighter version of the well-known cauliflower cheese. By using yoghurt instead of a rich cheese sauce, broccoli and cauliflower is still a delicious side dish. 200 g broccoli 200 g cauliflower ¼ cup (60 ml) grated Cheddar cheese, preferably reduced fat 175 ml plain low-fat yoghurt ½ cup (125 ml) plain smooth low-fat cottage cheese ½ tsp (2,5 ml) ground nutmeg or paprika 4 tsp (20 ml) chopped fresh parsley 1 tsp (5 ml) prepared mustard (optional) ½ tsp (2,5 ml) salt pinch paprika or peri peri 1. Cut broccoli and cauliflower into smaller pieces. 2. Place in a pot with 1-2 cm of water and simmer until tender, but still crunchy. Drain well. 3. Mix cheese, yoghurt, cottage cheese, nutmeg, parsley, mustard and salt. 4. Pour some of this sauce over the veggies. Sprinkle with paprika and serve with the rest of the sauce. 5. Serve hot or at room temperature as a side dish with meat or chicken. Cooking from the heart 23. Potato salad Salads and veggies Recipe from Anna Nkoana Serves 8 Three bean salad Potato salad is often covered in mayonnaise. The combination of yoghurt and mayonnaise makes it lower in fat and even more yummy. Recipe from Natasja de Jager Serves 6 Everybody knows a three bean salad. This version uses less oil and sugar and is just as tasty. 8 medium potatoes in the skin 1 tsp (5 ml) salt pinch of mustard powder lemon juice and black pepper to taste ½ cup (125 ml) mayonnaise, preferably reduced fat 200 g green beans, quartered 1 x 410 g tin butter beans or red kidney beans, drained 1 x 410 g tin baked beans in tomato sauce 1 onion, finely chopped (see tip) 1 red or green pepper, seeds removed and chopped 2 tbsp (30 ml) chopped fresh parsley or 1 tsp dried parsley 2 tsp (10 ml) sugar ¼ cup (60 ml) white or red grape vinegar 2 tbsp (30 ml) sunflower oil 1 small clove of garlic, finely chopped black pepper to taste 1. Place green beans in 2 cm of water in a small pot and bring to the boil. 2. Reduce the heat and simmer for 10 minutes or until just tender, but still bright green. Drain well. 3. Mix the green and tinned 24. Cooking from the heart beans, onion and red pepper together. 4. Mix the remaining ingredients. Stir into the bean mixture and refrigerate for 1 hour or overnight. 5. Serve as a side dish or salad. Tip To soften the strong flavour of raw onion, cover with boiling water and allow to stand for a few minutes. Drain well and use as above. ½ cup (125 ml) plain lowfat yoghurt 1 tbsp (15 ml) chopped fresh parsley ½ red or green pepper, seeds removed and chopped ½ onion, finely chopped (see tip on p24) 1 hard-boiled egg, peeled and chopped (optional) 1. Place potatoes and ½ tsp of the salt in a pot with water. Bring to the boil and cook until tender. Allow to cool, peel and cut in cubes. 2. Mix mustard, the rest of the salt, lemon juice, pepper, mayonnaise, yoghurt and parsley. 3. Mix sauce into potatoes with red pepper and onion. 4. Sprinkle with egg and serve as a side dish. Tip If fresh chives are available, add 2 tbsp chopped chives to the sauce. Salads and veggies Salads and veggies 1 green or red pepper, seeds removed and chopped ½ cucumber, chopped 2 tomatoes, chopped 1 green chilli, finely chopped (optional) 1 cup (250 ml) frozen whole kernel corn or peas, rinsed 3 tbsp (45 ml) chopped fresh parsley or coriander black pepper to taste 1. Bring a large pot of water to the boil. Add pasta and salt. Cook until tender and drain well. 2. Meanwhile mix the oil, mustard, lemon juice and sugar. 3. Pour half of this dressing over the warm pasta and mix through. Allow to cool. 4. Mix remaining ingredients with the pasta and dressing and season with pepper. Tips Green goddess pasta salad Recipe from Margot Ann Garson Serves 6 The name of this recipe was a way for Margot to convince her kids to eat fresh veggies. 26. Cooking from the heart 250 g shell noodles or other small pasta shapes ½ tsp (2,5 ml) salt 3 tbsp (45 ml) sunflower oil 1 tsp (5 ml) prepared mustard 3 tbsp (45 ml) lemon juice 1 tsp (5 ml) sugar 1. When in season, an avocado is delicious in this salad. 2. You can add left-over chicken or tuna a light meal. 3. This salad can be made with 2 cups cooked brown rice instead of pasta. Marthie Roux Yummy potato bake A potato bake is always a favourite, but is often very rich and salty. Try this version with yoghurt and mushrooms and watch how it becomes your new favourite. ½ tsp (2,5 ml) salt black pepper to taste 10 medium potatoes in the skin, thinly sliced 2 onions, sliced 1 clove of garlic, finely chopped 125 g mushrooms, sliced ¼ cup (60 ml) grated Cheddar cheese, preferably reduced fat 1 cup (250 ml) plain low-fat yoghurt 3 tbsp (45 ml) low-fat or fat-free milk 2 tbsp (30 ml) cake flour 2 tsp (10 ml) dried origanum or mixed herbs 1. Preheat oven to 180 °C. 2. Mix yoghurt, milk, flour, herbs, salt and pepper. 3. Spread a little of this sauce on the base of an oven dish. 4. Layer half the potatoes on the sauce. Place onions, garlic and mushrooms in an Recipe from Marthie Roux Serves 8 – 10 even layer on top. 5. Cover with remaining potatoes and pour over the rest of the sauce. 6. Sprinkle with cheese, cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes or until golden brown and cooked. Tips 1. Dried or fresh thyme is delicious in this dish. 2. You can replace half the potatoes with sliced butternut or sweet potatoes. Cooking from the heart 27. Salads and veggies Oven-baked chips Recipe from Keneoe Moroa Serves 8 These are a healthy alternative to deep-fried chips. Kids love them and the garlic becomes sweet and golden for the adults. Do try the flavour options in the tips. 8 medium potatoes in the skin 3 tbsp (45 ml) sunflower oil black pepper to taste ½ tsp (2,5 ml) salt 1 tsp (5 ml) dried thyme or rosemary 6-8 cloves of garlic, peeled Butternut and sweetcorn bake Recipe from Husna Momim Serves 4 – 6 Butternut is a versatile veggie with a naturally sweet flavour. The creamy sweetcorn makes this a sweet and delicious side dish without the need for cream or butter. 28. Cooking from the heart 400 g butternut, cut in cubes 400 g sweet potatoes with the skin, cut in cubes ½ onion, halved and sliced 1 tbsp (15 ml) sunflower oil ½ x 410 g tin cream style sweetcorn ½ tsp (2,5 ml) ground nutmeg black pepper to taste 1. Preheat oven to 180 °C. 2. Mix butternut, sweet potatoes, onion and oil together in an oven dish. 3. Bake for 30 minutes or until the veggies are just cooked. 4. Pour sweetcorn over veggies and season with nutmeg and pepper. 5. Bake for another 15 minutes or until golden brown. Serve as a side dish with meat or chicken or a braai. 1. Preheat oven to 180 °C. 2. Cut potatoes into wedges and place in a bowl. 3. Mix the rest of the ingredients and pour over the potatoes. Mix well to coat the potatoes with the oil. 4. Place in a single layer on an oven tray. Bake for 30-45 minutes or until golden brown and crispy. Tips 1. This recipe works well with sweet potatoes and butternut, or a combination of these. 2. The potatoes can be boiled or microwaved until almost tender and then cut into wedges. Then they will bake for 20 minutes. 3. Spicy potatoes: Replace the herbs with 2 tsp paprika, curry powder or turmeric. Cooking from the heart 29. Salads and veggies African salad with a twist Pearled wheat and spinach salad Recipe from Elizabeth Mlomzale Serves 6 Recipe from Candice Shaw Serves 6 – 8 Pap is eaten in many South African homes. Each family has their way of enjoying it, with either maas or buttermilk or a tomato-based sauce. A more-ish salad with fresh herbs and veggies that Candice loves to make in summer, for a braai or special family occasion. 2¼ cups (560 ml) water ½ tsp (2,5 ml) salt 3 cups (750 ml) coarse mealie meal 1 cup (250 ml) pearled wheat (stampkoring) 1 cinnamon stick or bay leaf ½ tsp (2,5 ml) salt 3 tbsp (45 ml) lemon juice or white grape vinegar 3 tbsp (45 ml) sunflower oil black pepper to taste 2 tomatoes, chopped ½ cucumber, chopped 100 g spinach leaves, cut into strips 3 tbsp (45 ml) chopped fresh parsley 3 tbsp (45 ml) chopped fresh mint or more parsley 1. Place pearled wheat in a pot with cinnamon stick and salt. Cover with water and bring to the boil. 2. Reduce the heat and simmer for 30 minutes or until the wheat is tender. Drain and cool. 3. Mix lemon juice, oil and pepper to make a dressing. 4. Mix veggies and herbs with the wheat. Stir in the dressing. 30. Cooking from the heart Chakalaka sauce 2 tsp (10 ml) sunflower oil 1 onion, chopped 5. Refrigerate for 30 minutes and serve cold or at room temperature as a side dish. Tip Add ¼ cup unsalted peanuts just before serving. Pineapple is also delicious in this salad. 1 cm piece fresh ginger, chopped 1 green pepper, seeds removed and chopped 1 tsp (5 ml) curry powder 4 tomatoes, chopped 2 tsp (10 ml) sugar lemon juice and black pepper to taste OR 2 cups (500 ml) low-fat maas or buttermilk 1. Place water and salt in a large pot and bring to the boil. Pour mealie meal into the water, but don’t stir yet. 2. Simmer for 2 minutes, then stir well with a wooden spoon or fork. Reduce the heat. 3. Cover with a lid and steam over a low heat for 30-40 minutes or until cooked. Stir occasionally to prevent it from burning. 4. Chakalaka: If you enjoy mealie pap with a sauce, prepare this while the pap cooks. 5. Heat oil in a pot and fry onion, ginger and green pepper until soft. Add curry powder, tomatoes and sugar and simmer on a low heat for 20 minutes. Season with lemon juice and pepper. 6. Serve pap warm or at room temperature with the chakalaka sauce or maas as a side dish. Tip Umfino (pap with spinach): Place 1 chopped onion or 1 bunch of spring onions, chopped with 1 bunch of spinach and ½ a cabbage, shredded in a large pot. Add some water and simmer for a few minutes. Then add the mealie meal with the 2¼ cups water and cook as above. Tips 1. Replace carrots with a thick slice of butternut, grated. 2. If preferred, you can add ¼ cup each raisins and unsalted peanuts. 3. Replace cumin with garam masala for a different flavour. Tips 1. For a cheesy flavour stir in 2 tbsp buttermilk or plain smooth low-fat cottage cheese. 2. Make mash with different veggies. A combination of potatoes and sweet potatoes or butternut and even carrots work well. 3. Fresh or dried herbs can be added to mash, like origanum, parsley or thyme. Tips 1. Pumpkin fritters: Substitute kernel corn and sweetcorn for 2-3 cups cooked and mashed pumpkin or butternut. Fry as below. 2. Mixed veggie fritters: Replace the kernel corn with 1 carrot and 1 baby marrow, grated. Fry as below. 3. Any left-overs are ideal for lunch boxes. Sweetcorn fritters Recipe from Miemie Adshade Makes 30 small fritters ½ x 410 g tin whole kernel corn, drained 1 x 410 g tin cream style sweetcorn 1 cup (250 ml) wholewheat flour ½ tsp (2,5 ml) baking powder 32. Cooking from the heart 1 egg, beaten ½ cup (125 ml) low-fat or fat-free milk 1 tsp (5 ml) ground mixed spice ½ small onion, finely chopped or grated 2 tbsp (30 ml) sunflower oil 1. Mix all the ingredients, except the oil, together in a large bowl. 2. Heat a thin layer of the oil in a frying pan. Add tablespoonfuls of the mixture to the pan and fry on both sides until golden brown. 3. Repeat with the rest of the oil and mixture. 4. Drain on paper towel and serve warm as a side dish. Creamy mashed potatoes Recipe from Nompumelelo Thanjekwayo Serves 8 Mashed potato has its own creamy texture. Just a little bit of milk and oil is enough to make it smooth. Try out your own flavours with different herbs and spices. 8 medium potatoes, peeled and quartered 2 cloves of garlic, quartered 1 tsp (5 ml) salt 2 tbsp (30 ml) sunflower oil 1 tbsp (15 ml) chopped fresh parsley or chives ¼ cup (60 ml) low-fat or fat-free milk lemon juice and black pepper to taste 1. Place potatoes, garlic, ½ tsp of the salt and some water in a pot. Bring to the boil and reduce the heat. 2. Simmer for 30 minutes or until potatoes are tender. 3. Drain well and return potatoes and garlic to the pot. 4. Mash with a potato masher and stir in the remaining ingredients to form a smooth mixture. 5. Serve as a side dish with a meat dish of your choice. Coleslaw with apple and yoghurt Recipe from Louise Bronkhorst Serves 6 A coleslaw should be a crunchy, fresh salad. By serving the sauce on the side the veggies and apple stay crispy. 4 cups (4 x 250 ml) cabbage, finely shredded or grated 2 carrots, grated 1 apple, peeled and grated juice of 1 orange 1 tsp (5 ml) ground cumin ½ cup (125 ml) mayonnaise, preferably reduced fat ¾ cup (180 ml) plain lowfat yoghurt ½ tsp (2,5 ml) cumin seeds (optional) black pepper to taste 1. Mix the veggies and apple with the orange juice. 2. Mix the rest of the ingredients together to form the sauce. 3. Serve the coleslaw with the yoghurt sauce on the side. This is a delicious salad with pork or chicken. Cooking from the heart 33. Lunch and supper 2 tsp (10 ml) sunflower oil 1 large onion, chopped 2 cloves of garlic, finely chopped 1-2 green chillies or to taste, thinly sliced (optional) 2 tsp (10 ml) curry powder or to taste 1 tsp (5 ml) ground cumin 2 tomatoes, chopped 1 x 425 g tin pilchards in tomato sauce ½ tsp (2,5 ml) sugar or apricot jam ½ tsp (2,5 ml) salt lemon juice and black pepper to taste Lunch and supper Make the main meal of the day not only a time for the family to get together, but a healthy part of your weekly meals. Remember to remove any visible fat from meat and chicken and use veggies, herbs and salt-free spices to prepare interesting, tasty meals for the whole family. Try some of the vegetarian recipes to improve your family’s health even more. Fish Vegetarian 35. Spicy pilchard stew 36. Tuna bake 37. Brown rice and tuna salad 38. Tuna pie with potato topping 39. Baked fish with tomatoes 40. Pasta with tuna and peas 41. Fish cakes with pilchards 42. Snoek with apricot jam 43. Brown lentil patties 44. Roasted vegetables with pasta 45. Lentils and rice 46. Mac and cheese with lentils 47. Vegetable curry bunny chow 48. Spicy samp and beans 49. Ratatouille with eggs Chicken Meat 50. Whole roasted peri-peri chicken 51. Chicken biryani 52. Masala chicken with potatoes 53. Chicken pie 54. Chicken pasta with broccoli 55. One-pot chicken 56. Chutney chicken 57. Chicken à la king 58. Lemon chicken 59. Chicken stir-fry 61. Stew with beef and tomatoes 62. Meat balls 63. Buttermilk marinated chops 64. Steak with mushroom sauce 65. Spaghetti bolognese 66. Pork sosaties 67. Beef stew with vegetables 68. Beef sishebo with beans 69. Cottage pie with sweet potatoes Fish 1. Heat oil in a frying pan and fry onion and garlic. 2. Add chillies, curry powder and cumin and fry for a few minutes. 3. Stir in tomatoes, pilchards with the sauce, sugar and salt. Simmer over a low heat for 15 minutes. 4. Season with lemon juice and black pepper. Serve with a small portion of brown rice. Spicy pilchard stew Recipe from Tebatso Motsepe Serves 4 Some people call this a pilchard stew and others know it as a smorrie or smoortjie. It doesn’t matter what you call it, you will enjoy this healthy meal. Tip Try this stew with pasta of your choice. Pap or samp is also delicious. Cooking from the heart 35. Tuna bake Recipe from Donnell Isobell Serves 4 This is so easy that you can get the kids to help. Donell’s son loves helping his mom make this. 4 slices brown or wholewheat bread 1 cup (250 ml) low-fat or fat-free milk 3 eggs, beaten 2 x 170 g tins tuna in brine, drained 1 onion, chopped 1 green pepper, seeds removed and chopped ½ tsp (2,5 ml) salt 1 tbsp (15 ml) chopped fresh parsley lemon juice and black pepper to taste 1 tsp (5 ml) paprika or to taste ¼ cup (60 ml) grated Cheddar cheese, preferably reduced fat 1. Preheat oven to 180 °C. 2. Soak bread in milk until soft and mash with a fork. 3. Mix bread and milk with eggs, tuna, onion, green pepper and salt. 4. Season with parsley, lemon juice, pepper and half the paprika. 5. Spoon into an oven dish and sprinkle with cheese and remaining paprika. 6. Bake for 30-40 minutes or until golden brown and cooked. 7. Serve immediately with a salad. Lunch and supper Brown rice and tuna salad Recipe from Noleen Narainsamy Serves 4 – 6 Tip Substitute the bread with 1-1½ cups of cooked brown rice and use as above. Left-over rice works well. Instead of a rich mayonnaise dressing, try this rice salad with a homemade dressing. 1 cup (250 ml) uncooked brown rice ½ tsp (2,5 ml) salt 1 x 170 g tin tuna in brine, drained 2 tomatoes, cut in wedges ½ cucumber, halved and sliced ½ cup (125 ml) frozen whole kernel corn, rinsed 1 carrot, chopped 2 tbsp (30 ml) chopped fresh parsley 1 tbsp (15 ml) chopped fresh mint or origanum Dressing 3 tbsp (45 ml) sunflower oil 2 tbsp (30 ml) white grape vinegar black pepper to taste 1 tbsp (15 ml) lemon juice Fish 1. Place rice and salt in a pot and cover with water. 2. Bring to the boil and simmer for 40 minutes or until tender. Drain, rinse and allow to cool. 3. Dressing: Mix ingredients in a bowl until well blended. 4. Stir tuna, veggies and herbs into the rice with the dressing. 5. Serve as a light meal or lunch. Tip Replace tuna with leftover chicken. Cooking from the heart 37. Lunch and supper Fish 5 tbsp (75 ml) mayonnaise, preferably reduced fat 3 tbsp (45 ml) low-fat or fat-free milk 2 tbsp (30 ml) chopped fresh parsley 1 tsp (5 ml) paprika or to taste 2 tsp (10 ml) Worcester sauce lemon juice and black pepper to taste 4 spinach leaves, cut into thick strips ¼ cup (60 ml) grated Cheddar cheese, preferably reduced fat Tip Use 300 g left-over white fish or chicken instead of the tuna. Tuna pie with potato topping Recipe from Michael Smith Serves 4 – 6 5-6 medium potatoes in the skin ½ tsp (2,5 ml) salt 38. Cooking from the heart 3 tomatoes 1 onion, finely chopped 2 cloves of garlic, finely chopped 1 celery stalk, thinly sliced 4 baby marrows, chopped 2 x 170 g tins tuna in brine, drained 1. Preheat oven to 180 °C. 2. Boil potatoes in water with the salt, until cooked. 3. Peel and mash 2 of the potatoes. Chop 1 tomato and mix with the mashed potato. Add onion, garlic, celery, baby marrows, tuna, mayonnaise and milk. 4. Season with parsley, paprika, Worcester sauce, lemon juice and pepper. 5. Spoon into an oven dish and layer the spinach on top. 6. Slice the rest of the potatoes and tomatoes in thin slices and pack on top. 7. Sprinkle with cheese and bake for 30 minutes or until the veggies are golden brown on top. 8. Serve with a salad of your choice. Tip Crumbed chicken: Dip chicken portions in buttermilk and then in the crumbs. Bake as below. Baked fish with tomatoes Recipe from Dolores Adams Serves 4 If you often prepare fish with a creamy white sauce, rather try this healthy and tasty tomato and herb version. 2 slices brown or wholewheat bread juice and grated rind of 1 lemon ½ tsp (2,5 ml) salt black pepper to taste 2 cloves of garlic, finely chopped 1 tbsp (15 ml) dried or chopped fresh origanum 4 x 160 g firm white fish portions, thawed if frozen 3 tomatoes, sliced 1 tbsp (15 ml) sunflower oil ¼ cup (60 ml) water 1. Preheat oven to 180 °C. 2. Crumble bread with your fingertips to form small pieces. 3. Mix breadcrumbs with lemon rind, salt, pepper, garlic and origanum. 4. Place fish in an oven dish or baking tray and pack a few slices of tomato on top of each portion. 5. Sprinkle with breadcrumb mixture and pour lemon juice and oil over the fish. Pour water into the dish to prevent fish from sticking and drying out. 6. Bake for 20 minutes or until the fish is just cooked and the crumbs are golden brown. Don’t overcook the fish. 7. Serve immediately with salad or veggies and a baked potato. Pasta with tuna and peas Lunch and supper Fish Recipe from Denise da Silva Serves 6 A simple, yet tasty family supper. 250 g elbow noodles 1 tsp (5 ml) salt 2 tbsp (30 ml) sunflower oil 1 onion, chopped 1 green pepper, seeds removed and chopped 1 tsp (5 ml) curry powder 2 x 170 g tins tuna in brine, drained 1 x 410 g tin cream style sweetcorn ¼ cup (60 ml) low-fat or fat-free milk 1 cup (250 ml) frozen peas, rinsed lemon juice and black pepper to taste Tip If you prefer a spicier sauce, fry 1 chilli, chopped with the onion. 1. Bring a large pot of water to the boil. Add pasta and ½ tsp of the salt. Cook until tender and drain well. Stir in 1 tbsp of the oil and keep warm. 2. Preheat oven to 180 °C. Meanwhile, heat rest of the oil in a pot and fry onion and green pepper. 3. Add curry powder and fry for a few minutes. 4. Remove from the heat. Stir in remaining ingredients with the rest of the salt. 5. Mix sauce with warm pasta and season with lemon juice and pepper. 6. Spoon into an oven dish and bake for 20 minutes or until golden brown. Hazel Nortje Fish cakes with pilchards Recipe from Hazel Nortje Makes about 20 fish cakes Fish on a Friday is a familiar favourite. A tin of pilchards can go a long way to feed a family quickly. 1 x 425 g tin pilchards in tomato sauce 2 eggs, beaten 1 small onion, grated 1 carrot or baby marrow, grated ½ cup (125 ml) self-raising flour 5 tbsp (75 ml) oats ½ tsp (2,5 ml) salt lemon juice and black pepper to taste 3 tbsp (45 ml) chopped fresh parsley 3 tbsp (45 ml) chopped fresh coriander or more parsley 1 tbsp (15 ml) tomato sauce or chutney 1 tbsp (15 ml) sunflower oil 1. Flake fish and small bones with a fork, in the tomato sauce. 2. Mix fish with the remaining ingredients, except the oil. 3. Heat a thin layer of oil in a frying pan and place spoonfuls of the batter in the pan. 4. Fry on both sides until golden brown and cooked. Drain on paper towel and keep warm. Repeat with the rest of the oil and batter. 5. Serve with lemon wedges, a green salad and a baked potato per person. Tips 1. Replace pilchards with any fish of your choice, like tuna or leftover hake or snoek and add another 2 tbsp tomato sauce. 2. These can be served with a green salad, the Creamy mashed potatoes on p32 and the Chakalaka sauce on p31. Cooking from the heart 41. Snoek with apricot jam Recipe from Martin van Deventer Serves 6 Snoek is delicious with a touch of sweetness and a mild spice like cumin. Try it in the oven or braai it outside. ¼ cup (60 ml) chutney 1 tbsp (15 ml) apricot jam 1 tsp (5 ml) ground cumin 2 tbsp (30 ml) lemon juice 1 tbsp (15 ml) sunflower oil ½ tsp (2,5 ml) salt black pepper to taste 1,2 kg whole fresh snoek or line fish, head removed and butterflied 1. Mix chutney, jam, cumin, lemon juice, half the oil and salt. Season with pepper. 2. Brush a braai grid with the rest of the oil and place fish, with the skin side on the grid. 3. Brush fish with jam mixture. Braai for 15-20 minutes over medium coals, with the skin side down. 4. Turn over and brown on the other side for a few minutes until the fish flakes easily. Take care not to burn or overcook the fish. 5. Serve with baked sweet potatoes and a green salad. Lunch and supper Brown lentil patties Recipe from Barbara Blake Makes 8 – 10 patties Tip To bake in the oven, brush a large piece of foil with half the oil. Place fish on foil in an oven dish and brush fish as above. Bake at 180 °C for 20 minutes or until cooked. The top of the fish will brown in the oven. ½ cup (125 ml) uncooked brown lentils 1 x 410 g tin butter beans, drained 1 onion, finely chopped 2 eggs 5 tbsp (75 ml) wholewheat or cake flour 1 carrot, grated 1 tbsp (15 ml) tomato sauce ½ tsp (2,5 ml) baking powder 1 tbsp (15 ml) lemon juice ½ tsp (2,5 ml) salt 2 tsp (10 ml) dried mixed herbs ½ tbsp (7,5 ml) ground coriander black pepper to taste 1 tbsp (15 ml) sunflower oil 1. Place lentils in a pot with enough water and bring to the boil. Simmer for 30-40 minutes or until soft. Drain well and cool. 2. Mash lentils and butter beans with a fork or potato masher and mix with the remaining ingredients, except the oil. 3. Heat some of the oil in a frying pan. Spoon about ¼ cup of the mixture into the pan per patty. 4. Fry patties over a medium heat. When the top Vegetarian begins to set, turn over and fry until golden brown. Repeat with the rest of the oil and mixture. 5. Serve on a wholewheat roll as a hamburger with lettuce, tomato and cucumber. Tips 1. Add a pinch of nutmeg or chopped fresh herbs like coriander or parsley to the mixture. 2. Bake in the oven: Roll the mixture into balls, place in an oven dish and pour a tin of chopped tomatoes over. Bake at 180 °C for 30 minutes or until cooked. Cooking from the heart 43. Roasted vegetables with pasta Recipe from Ina Koegelenberg Serves 6 1 medium (750 g) butternut, cubed 4-5 baby marrows, thickly sliced 250 g mushrooms, quartered (optional) 1 onion, thickly sliced 1 tomato, cut in wedges 3 tbsp (45 ml) grape vinegar 2 tsp (10 ml) sugar 1 tbsp (15 ml) sunflower oil 2 tsp (10 ml) dried origanum or rosemary lemon juice and black pepper to taste 1 x 410 g tin butter beans, drained 300 g ribbon noodles or any pasta of your choice ½ tsp (2,5 ml) salt 2 tbsp (30 ml) chopped fresh origanum or parsley 1. Preheat oven to 180 °C. Place veggies in a single layer in an oven dish. 2. Mix vinegar, sugar, half the oil, dried herbs and season with lemon juice and pepper. 3. Pour vinegar mixture over veggies and toss until well coated. Roast for 30-45 minutes or until the veggies are cooked. Stir in the beans to warm through. Keep warm. 4. Meanwhile, bring a large pot of water to the boil. Add pasta and salt. Cook until tender and drain well. Stir in remaining oil. 5. Mix veggies and beans with warm pasta and sprinkle with fresh herbs. Tips 1. Fry veggies in the vinegar mixture in a large pan. Reduce heat and simmer with a lid for 30 minutes or until the veggies are cooked. Stir into beans and pasta as above. 2. Sunflower seeds are delicious sprinkled over the veggies. 3. Vegetarian lasagne: Use these veggies and the White sauce on p46. Layer with lasagne sheets or the noodles. Bake for 30 minutes or until golden brown. Lunch and supper Lentils and rice Recipe from Antoinette Bakos Serves 4 – 6 Brown rice and lentils are a perfect combination. Together they form a complete protein, making this a wholesome meal. 2 tsp (10 ml) sunflower oil 2 onions, chopped 2 cloves of garlic, finely chopped 2 carrots, sliced 1 green pepper, seeds removed and chopped 1 tsp (5 ml) ground cumin 1 tsp (5 ml) dried mixed herbs 1 bay leaf and 1 cinnamon stick 1 cup (250 ml) uncooked brown lentils 1 cup (250 ml) uncooked brown rice 3 cups (750 ml) water ½ tsp (2,5 ml) salt lemon juice and black pepper to taste 2 tbsp (30 ml) chopped Vegetarian fresh parsley or coriander 1. Heat oil in a pot and fry onions, garlic, carrots and green pepper for a few minutes. 2. Add cumin, dried herbs, bay leaf and cinnamon with the lentils, rice, water and salt. 3. Bring to the boil, reduce the heat and simmer with a lid for 30-40 minutes or until the rice and lentils are tender. Add another ½ cup of water if necessary. 4. Season with lemon juice and pepper. Stir in the fresh herbs and serve warm. Cooking from the heart 45. Lunch and supper Vegetable curry bunny chow Vegetarian Recipe from Rae Douglas Serves 6 A bunny chow is a delicious meal for many people. This vegetarian version is filling and comforting. 1 tbsp (15 ml) sunflower oil 1 onion, chopped 2 cloves of garlic, finely chopped 3 carrots, chopped 1-2 green chillies, chopped (optional) 3 curry leaves (optional) ½ tsp (2,5 ml) turmeric 1 tbsp (15 ml) curry powder or to taste Mac and cheese with lentils Recipe from Marian Annandale Serves 6 This mac and cheese is not rich and heavy like many other versions. 300 g macaroni ½ tsp (2,5 ml) salt 1 tsp (5 ml) sunflower oil 1 cup (250 ml) cooked or tinned lentils, drained 1 cup (250 ml) frozen mixed vegetables, rinsed 2 slices brown bread 1 tbsp (15 ml) dried mixed herbs 46. Cooking from the heart ¼ cup (60 ml) grated Cheddar cheese, preferably reduced fat White sauce 3 tbsp (45 ml) cake flour 600 ml low-fat or fat-free milk 1 tsp (5 ml) Worcester sauce 1 tsp (5 ml) prepared mustard ½ tsp (2,5 ml) salt lemon juice and black pepper to taste 1. Bring a large pot of water to the boil. Add macaroni and salt. Cook until tender and drain well. Stir in oil. 2. White sauce: Meanwhile, mix cake flour with a little bit of the milk in a small pot to make a paste. 3. Heat gently and gradually stir in the rest of the milk until a smooth mixture forms. 4. Simmer for a few minutes until the sauce thickens and season with remaining ingredients. 5. Preheat oven to 180 °C. Mix white sauce with the pasta, lentils and veggies. Spoon into an oven dish. 6. Crumble bread with your fingertips into smaller pieces and mix with dried herbs and cheese. 7. Sprinkle bread mixture over pasta and bake for 25 minutes or until golden brown and heated through. Serve with a salad. Tips 1. Substitute baked beans for any other beans of your choice and add more tomatoes if necessary. 2. Make this vegetable curry as spicy as you like and serve with chopped fresh coriander. 1 tsp (5 ml) masala of your choice 3 tomatoes, chopped 2 potatoes, peeled and chopped 1 brinjal, chopped ½ cup (125 ml) water ½ tsp (2,5 ml) salt 1 cup (250 ml) chopped cauliflower or green beans ¼ medium cabbage, chopped 1 x 410 g tin baked beans in tomato sauce lemon juice and black pepper to taste 4 cm thick slice brown or wholewheat bread per person 1. Heat oil in a large pot and fry onion, garlic, carrots, chillies, curry leaves and spices. 2. Add tomatoes and simmer for a few minutes. Stir in potatoes, brinjal, water and salt. 3. Bring to the boil, reduce the heat and simmer with a lid for 20 minutes. 4. Stir in cauliflower, cabbage and baked beans and simmer for another 20 minutes or until the potatoes are tender. Season with lemon juice and black pepper. 5. Hollow out the thick slices of bread and spoon the curry inside. Lunch and supper Vegetarian loa Benedict Thut Spicy samp and beans Recipe from Benedict Thutloa Serves 8 This dish (also known as umngqusho) needs a bit of planning as you need to soak the samp and beans overnight. 1 cup (250 ml) uncooked samp 1 cup (250 ml) dried sugar beans 2 bay leaves 2 tsp (10 ml) sunflower oil 2 onions, chopped 4 carrots, sliced 1 tbsp (15 ml) curry powder or to taste 3 tomatoes, chopped ¼ medium cabbage, cut into strips 4 spinach leaves, cut into strips 1 tsp (5 ml) salt lemon juice and black pepper to taste 48. Cooking from the heart Eggs are an important part of a healthy diet. So include them as part of your weekly meals. 1 tsp (5 ml) sugar 1 tbsp (15 ml) Worcester sauce lemon juice and black pepper to taste 3 tbsp (45 ml) chopped fresh parsley or basil (optional) 6 eggs 4 tsp (20 ml) sunflower oil 2 onions, chopped 1 green or red pepper, seeds removed and chopped 4 baby marrows, chopped 3 ripe tomatoes, chopped or 1 x 410 g tin chopped tomatoes 1 brinjal, chopped (optional) 2 tsp (10 ml) dried mixed herbs 1. Heat half the oil in a large frying pan and fry onions and green pepper for a few minutes. 2. Add baby marrows, tomatoes and brinjal with dried herbs, sugar and Worcester sauce. 3. Fry for a few minutes, reduce the heat and simmer without a lid for 15-20 minutes. 4. Season with lemon juice, pepper and half the parsley. 5. Make 6 hollows in the Ratatouille with eggs Recipe from Lindi van Zyl Serves 6 1. Soak samp and beans overnight in enough water and drain well. 2. Place in a large pot with bay leaves and cover with 4 cups of fresh water. Bring to the boil, reduce the heat, cover and simmer for 2 hours or until tender. Add more water if necessary. 3. Heat oil in a pot and fry onions, carrots and curry powder. 4. Add tomatoes and simmer for 10 minutes. 5. Drain samp and beans if necessary. Add with cabbage, spinach and salt to onions and simmer for another 10 minutes. 6. Season to taste with lemon juice and pepper and serve warm. Tip Add 300 g stewing beef, fat removed, to the samp and beans and cook together. Follow the recipe as above and increase the curry powder to taste. sauce and pour in the rest of the oil. 6. Crack an egg into each hollow. Simmer with a lid for about 4-5 minutes or until the egg is just cooked to your preference. Sprinkle with the rest of the parsley. 7. Spoon an egg with some of the sauce onto 1-2 slices brown or wholewheat toast per person. Serve as a light meal. Tip Leave out the eggs and use the sauce as a side dish with meat or a sauce on pap. Cooking from the heart 49. Whole roasted peri-peri chicken Recipe from Corrie Foreman Serves 4 – 6 A roast chicken is often served as a Sunday lunch and is always popular. Remember that peri-peri is quite hot, so season it to your family’s preference. 1 tbsp (15 ml) sunflower oil black pepper to taste 1 tbsp (15 ml) tomato paste 2 tsp (10 ml) peri-peri or to taste 2 tbsp (30 ml) lemon juice 2-4 cloves of garlic, finely chopped 1 tsp (5 ml) paprika 1,2 kg whole chicken, skin and all fat removed 6 potatoes, quartered ½ tsp (2,5 ml) salt ½ cup (125 ml) water 1. Preheat the oven to 180 °C. 2. Mix the oil with all the seasonings, except the salt, in the bowl. Spread some of this paste over the chicken. 3.Place chicken in a large oven dish. 4. Toss the potatoes with the remaining paste and place in the oven dish around the chicken. 5. Sprinkle potatoes with salt and pour the water into the oven dish. Cover with foil and roast chicken and potatoes for 30 minutes. Remove foil, toss potatoes in liquid and roast for another 30 minutes or until cooked. 6. Serve with green veggies or a salad. Lunch and supper 2 tsp (10 ml) sunflower oil 3 onions, thinly sliced ½ cup (125 ml) boiling water Chicken biryani Recipe from Mumtaz Abdool Serves 8 Tips 1. The chicken bones can be used for the Homemade stock on p15. 2. Lemon and herb chicken: See the tip on p58. 3. Use more paprika instead of peri-peri for a milder flavour. 4. If your oven is big enough, double the recipe and make 2 chickens. Use the other chicken for another meal. Chicken Many people make a mutton biryani, but a chicken version is lower in fat and quicker to cook. Marinade 3 chicken breasts on the bone, skin and all fat removed 1 tsp (5 ml) turmeric 2 tsp (10 ml) each cumin seeds and chilli powder 2 cinnamon sticks 3 cardamom pods 3 tbsp (45 ml) lemon juice 2 tbsp (30 ml) tomato paste 2 tomatoes, finely chopped 2 cloves of garlic, finely chopped 2 tbsp (30 ml) chopped fresh coriander 1 green chilli, chopped (optional) 1 cup (250 ml) plain low-fat yoghurt or buttermilk Rice 2 cups (500 ml) uncooked brown rice 1 tsp (5 ml) salt 1 cinnamon stick 2 cardamom pods 1 cup (250 ml) uncooked brown lentils 3 potatoes, peeled and cubed 1 tsp (5 ml) turmeric 1. Marinade: Cut chicken breasts into chunky pieces. Mix all the marinade ingredients together. 2. Stir chicken into marinade and refrigerate for 1 hour or overnight. 3. Rice: Place rice, ½ tsp of the salt, cinnamon and cardamom with enough water in a pot. Simmer until the rice is cooked and drain. 4. Meanwhile, cook lentils in a separate pot with enough water until tender and drain. 5. Boil potatoes with the rest of the salt and a pinch of the turmeric until tender. Drain. 6. Heat oil in a large pot and fry onions until tender. Keep half the onions for garnish. 7. Add chicken to onions in the pot and fry for a few minutes. Add marinade, reduce heat and cover with a lid. Simmer for 15 minutes. 8. Place potatoes in a layer over the chicken. Spoon the lentils and rice in layers on top. 9. Mix the turmeric with the boiling water and pour over the rice. 10. Spoon the fried onions on top. Cover with a lid and steam over a very low heat for 15 minutes or until heated through. 11. Serve with fresh coriander, a spoonful of plain lowfat yoghurt and salad. Cooking from the heart 51. Lunch and supper Lunch and supper 2 cups (500 ml) water or Homemade stock (p15) 3 potatoes, peeled and cubed 1 tsp (5 ml) salt ½ cup (125 ml) buttermilk or plain low-fat yoghurt (optional) Masala chicken with potatoes Recipe from Farnaaz Ally Serves 6 – 8 1 tbsp (15 ml) sunflower oil 6 chicken breasts on the bone, halved and skin and all fat removed 2 large onions, thinly sliced 1 clove of garlic, finely chopped 1 cm piece fresh ginger, grated 52. Cooking from the heart 3-4 cardamom pods 1 large cinnamon stick 1 tbsp (15 ml) ground cumin 2 tsp (10 ml) chilli powder or to taste 2 tsp (10 ml) ground coriander 1 tsp (5 ml) each turmeric and garam masala 3 tomatoes, finely chopped 1 tbsp (15 ml) tomato paste 1. Heat oil in a large pot and fry chicken until golden brown. Spoon out and set aside. 2. In the same pot fry onions, garlic and ginger for a few minutes. Stir in all the spices. 3. Add tomatoes, tomato paste and water and simmer for a few minutes. 4. Add chicken, potatoes and salt to sauce and simmer over a low heat for 30 minutes or until the chicken and potatoes are cooked. 5. Stir in the buttermilk and serve with small portions of brown rice. Garnish with fresh coriander. Tips 1. When cooking rice, make sure you only use ½ tsp salt in the water per cup of uncooked rice. 2. For a milder curry, add 2 apples, cubed and replace chilli powder with mild curry powder. Chicken pie Recipe from Maria Oosthuizen Serves 6 Instead of a typical puff pastry, chicken pie can be just as delicious with a homemade pouring batter on top. 6 chicken breasts on the bone, skin and all fat removed 1 bay leaf 3 black peppercorns 4 whole cloves ½ tsp (2,5 ml) salt 1½ cups (375 ml) water 2 tsp (10 ml) sunflower oil 2 large onions, chopped 1 clove of garlic, finely chopped ¼ cup (60 ml) sago or spaghetti (broken into pieces) 1 tsp (5 ml) dried thyme or rosemary ½ tsp (2,5 ml) ground nutmeg 1½ cups (375 ml) frozen mixed vegetables, rinsed lemon juice and black pepper to taste Pouring batter ¾ cup (180 ml) wholewheat flour ½ tsp (2,5 ml) baking powder 2 tsp (10 ml) dried mixed herbs Chicken pinch of salt 2 eggs, beaten 2 tbsp (30 ml) sunflower oil ½ cup (125 ml) buttermilk 2 tbsp (30 ml) water 1. Place chicken, bay leaf, peppercorns, cloves, salt and water in a large pot. Bring to the boil and reduce the heat. 2. Simmer for 30 minutes or until the chicken is cooked. Spoon chicken out and remove bones. Keep liquid aside and remove spices, if preferred. 3. Heat oil in the same pot and fry onions and garlic for a few minutes. 4. Add reserved liquid with sago and simmer over a low heat for 15-20 minutes or until thickened. 5. Stir in thyme, nutmeg, chicken and veggies and season with lemon juice and pepper. 6. Spoon into an oven dish and preheat the oven to 180 °C. 7. Batter: Combine the dry ingredients. Mix the eggs, oil, buttermilk and water. Stir into the flour mixture until smooth. 8. Pour batter over the filling and bake for 40 minutes or until golden brown and cooked. 9. Serve with salad or veggies such as broccoli and butternut. Tips 1. Use the chicken bones for the Homemade stock on p15. 2. Add any veggies of your choice such as carrots, mushrooms or broccoli to the pie filling. 3. Use any of the toppings on p38 or p69 instead of the batter. Cooking from the heart 53. Chicken pasta with broccoli Recipe from Nomvula Mthembu Serves 6 Kids love pasta as a meal, making this ideal for the whole family. 1 tbsp (15 ml) sunflower oil 3 chicken breasts on the bone, halved and skin and all fat removed 2 tsp (10 ml) dried mixed herbs 1 cup (250 ml) water 2 onions, chopped 1 green or red pepper, seeds removed and chopped 2 cloves of garlic, finely chopped 3 tbsp (45 ml) cake flour 1 cup (250 ml) low-fat or fat-free milk 200 g broccoli, cut in small pieces 2 tsp (10 ml) prepared mustard 1 tsp (5 ml) salt lemon juice and black pepper to taste 250 g fusilli or any pasta shape of your choice 1. Heat 1 tsp of the oil in a pot and fry chicken until golden brown. Reduce the heat and add herbs with water. 2. Cover with a lid and simmer for 20 minutes or until cooked. Spoon out and remove bones. Keep liquid aside. 3. Heat another 1 tsp of the oil in the same pot and fry onions, green pepper and garlic for a few minutes. 4. Stir in the flour until absorbed. Slowly stir in the cooking liquid until it forms a sauce. 5. Stir in the milk and simmer for a few minutes until the sauce thickens. 6. Add the chicken, broccoli, mustard, ½ tsp of the salt and season with lemon juice and pepper. 7. Simmer until the broccoli is just tender, about 10 minutes. 8. Meanwhile, bring a large pot of water to the boil. Add pasta and the other ½ tsp of salt. Cook until tender and drain well. Stir the remaining 1 tsp of oil into the warm pasta. 9. Stir the sauce into the pasta and serve warm. Lunch and supper One-pot chicken Recipe from Marlene Weston Serves 6 Tips 1. Use left-over chicken or meat and add in step 6 or use 2 tins of tuna in brine, drained. 2. Pasta bake: Spoon pasta mixture into an oven dish. Sprinkle with ¼ cup of grated Cheddar cheese, preferably reduced fat, and bake at 180 °C until golden brown. 2 tsp (10 ml) sunflower oil 1 large onion, chopped 1 clove of garlic, finely chopped 4 chicken breasts on the bone, halved and skin and all fat removed 2 large carrots, thickly sliced 3 baby marrows, thickly sliced 1 x 410 g tin chopped tomatoes 1 tbsp (15 ml) tomato paste ½ tsp (2,5 ml) paprika or cayenne pepper or to taste 1 tsp (5 ml) dried origanum or 1 tbsp chopped fresh origanum ½ cup (125 ml) water 1 x 410 g tin baked beans in tomato sauce 1 x 410 g tin butter or red kidney beans, drained (optional) ½ tsp (2,5 ml) salt lemon juice and black pepper to taste 2 tbsp (30 ml) chopped fresh parsley Chicken 1. Heat oil in a large pot and fry onion and garlic for a few minutes. Add chicken and fry until golden brown. 2. Add carrots, baby marrows, tomatoes, tomato paste, paprika and origanum. 3. Add water, reduce heat and simmer with a lid for 30 minutes or until the chicken is cooked. 4. Add tins of beans, salt and season with lemon juice and pepper. Heat through and stir in the parsley. 5. Serve on small portions of pap, mealie rice or mashed potatoes. Cooking from the heart 55. Lunch and supper Chicken Chutney chicken Recipe from Catherine Harvey Serves 4 – 6 Thanks to chutney being a true South African ingredient, everyone has a variation of this recipe. To make it lower in fat, but still yummy, yoghurt is used instead of mayonnaise. 6-8 chicken portions e.g. drumsticks and thighs, skin and all fat removed 1 large onion, halved and sliced 1 cup (250 ml) plain low-fat yoghurt ½ cup (125 ml) chutney ½ cup (125 ml) orange juice or rooibos tea ½ tsp (2,5 ml) salt 2 tsp (10 ml) cornflour, mixed with water to make a paste Tip Pork chops with all fat removed, can be cooked in the same way for 20-30 minutes. Add cubes of butternut to the oven dish for extra flavour. 1. Preheat oven to 180 °C. 2. Place chicken and onion in an oven dish. 3. Mix yoghurt, chutney, juice, salt and cornflour paste and pour over the chicken. 4. Bake for 30-45 minutes or until golden brown and cooked. 5. Serve with small portions of brown rice or mashed potatoes with broccoli and carrots. Chicken à la king Recipe from Shireen Sallie Serves 4 – 6 1,2 kg whole chicken, skin and all fat removed 1 cup (250 ml) water 1 bay leaf 1 tbsp (15 ml) sunflower oil 1 onion, chopped 2 cloves of garlic, finely chopped 1 each green and red pepper, seeds removed and sliced 250 g mushrooms, sliced (optional) 3 tbsp (45 ml) cake flour ½ cup (125 ml) low-fat or fat-free milk 1 tsp (5 ml) dried parsley 1 tsp (5 ml) dried thyme or 1 tbsp fresh thyme leaves 1 tsp (5 ml) salt lemon juice and black pepper to taste 1. Place chicken in a large pot with water and bay leaf. Bring to the boil and reduce the heat. 2. Simmer with a lid for 1 hour. Spoon out chicken, remove bones and shred meat. Keep liquid aside. 3. Heat oil in the same pot and fry onion, garlic, green and red peppers and mushrooms. 4. Stir in flour until absorbed. Gradually stir in cooking liquid and milk. 5. Simmer until the sauce thickens. Stir in chicken, herbs, salt and season with lemon juice and pepper. 6. Serve with small portions of brown rice and veggies of your choice. Tips 1. If mushrooms are not available substitute with 1 cup of frozen peas, rinsed. 2. Beef stroganoff: Replace cooked chicken with 500 g lean beef strips. Fry the meat first and then continue as from step 3. Prepare the sauce with 1½ cups of milk as you will not have any cooking liquid. Cooking from the heart 57. Lemon chicken Recipe from Frank Swanepoel Serves 4 8 chicken drumsticks or 4 chicken breasts on the bone, halved 2 large sweet potatoes with the skin, cubed 1 clove of garlic, finely chopped juice and grated rind of 1 lemon ½ cup (125 ml) water or dry white wine 2 tsp (10 ml) sunflower oil 1 tsp (5 ml) sugar 1 tsp (5 ml) salt 5 sprigs thyme or 2 tsp dried thyme black pepper to taste 4. Mix the rest of the ingredients and pour over the chicken and sweet potatoes. 5. Cover with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes or until the chicken and sweet potatoes are cooked. 6. Serve with a salad. Lunch and supper Fatima Laher 1. Preheat the oven to 180 °C. 2. Remove skin and all fat from chicken. 3. Place chicken and sweet potatoes in an oven dish. Tips 1. Make this dish on the stove. Fry chicken in the sunflower oil in a large pot. Add the rest of the ingredients. Simmer with a lid over a low heat for 40 minutes or until the chicken is cooked. 2. Origanum, rosemary or cumin is also delicious in this dish. 3. Lemon and herb chicken: Prepare and roast a whole chicken as on p50. Use the seasonings from this recipe. Chicken stir-fry 1 tbsp (15 ml) sunflower oil 1 onion, sliced Recipe from Fatima Laher 1 green or red pepper, Serves 6 seeds removed and sliced Swop your Chinese take1 cm piece fresh ginger, aways for this delicious grated home version, which is less 3 carrots, cut in thin strips fatty and salty, and quick to make. 2-3 baby marrows, cut in thin strips 2 tbsp (30 ml) grape 1 cup (250 ml) frozen vinegar or lemon juice whole kernel corn, rinsed 1 tsp (5 ml) sugar 1 cup (250 ml) shredded cabbage 1 tbsp (15 ml) Worcester sauce 2 tbsp (30 ml) water ¼ cup (60 ml) tomato sauce black pepper to taste 4 chicken breast fillets, cut in strips Chicken 1. Mix the first 4 ingredients and stir chicken into the mixture. Marinate for 20 minutes. 2. Heat oil in a frying pan and stir-fry chicken in batches and spoon out. Keep the marinade. 3. Fry onion, green pepper and ginger for a few minutes. 4. Add carrots and baby marrows. Fry until the veggies are almost cooked, but not too soft. 5. Stir corn, cabbage and chicken with the marinade into the veggies. Add water and cover with a lid. Allow to simmer for a few minutes or until the cabbage is just cooked. 6. Season with pepper. Serve immediately with small portions of brown rice or spaghetti. Tips 1. Pineapple or broccoli is also delicious in a stir-fry. Add unsalted peanuts for an extra crunch. 2. Vegetarian stir-fry: Substitute chicken with a tin of beans of your choice and add the marinade to the fried veggies. 3. Use left-over chicken and add in step 5 with marinade. Also try it with lean strips of pork or beef. Cooking from the heart 59. Lunch and supper Things to remember when cooking red meat = Remove all visible fat from meat before cooking. = Spoon any fat from the top of a stew before serving. = Limit your red meat to no more than 2-3 meals per week. Cook chicken, fish or vegetarian options for the rest of the week. = Make red meat go further by adding extra veggies, dried beans or lentils to your stews and other red meat dishes. = When available at a good price, use ostrich and venison as these are lower in fat than beef and lamb. Stew with beef and tomatoes Recipe from Liesl Nel Serves 6 2 tsp (10 ml) sunflower oil 1 kg beef stewing meat with bones, all fat removed 2 onions, chopped 3 celery stalks, thickly sliced 3 carrots, sliced diagonally into large chunks 1 clove of garlic, finely chopped 1 x 410 g tin chopped tomatoes 2 tbsp (30 ml) tomato paste 1 tsp (5 ml) dried mixed herbs 1 tbsp (15 ml) dried or chopped fresh origanum 2 bay leaves 1 tsp (5 ml) paprika ½ tsp (2,5 ml) salt ½ cup (125 ml) water or dry red wine ½ cup (125 ml) Homemade stock (p15) or water with 2 tbsp dried mixed herbs lemon juice and black pepper to taste pinch of cayenne pepper Meat 1. Heat oil in a large pot and fry meat in batches until browned. Spoon out. 2. Fry onions, celery, carrots and garlic for a few minutes. 3. Add tomatoes, tomato paste, meat, herbs, bay leaves, paprika, salt, water and stock. Bring to the boil. 4. Reduce the heat and simmer with a lid for 1½-2 hours or until the meat is tender. 5. Season with lemon juice, pepper and cayenne pepper. Remember not to add more salt at the table. 6. Serve on small portions of brown rice or mashed potatoes and green beans. Tips 1. Substitute the beef with chicken, skin and all fat removed, and simmer for 45 minutes. 2. To bulk up this stew, add a tin of butter beans, drained. Cooking from the heart 61. Lunch and supper Meat m Esmé Haneko Buttermilk marinated chops Recipe from Esmé Hanekom Serves 6 South Africa loves to braai. Try this buttermilk marinade, instead of a shop-bought marinade. Meat balls Recipe from Marthé Bakkes Serves 6 This recipe is a great way to hide veggies from fussy eaters. Make double the batch and freeze for later. 2 thick slices brown or wholewheat bread ½ cup (125 ml) water 500 g lean beef mince 1 egg, beaten 1 onion, grated 1 carrot, grated ½ tsp (2,5 ml) salt lemon juice and black pepper to taste 62. Cooking from the heart pinch of ground cloves ½ tsp (2,5 ml) ground nutmeg 2 tsp (10 ml) ground coriander ½ tsp (2,5 ml) curry powder or to taste 1 tbsp (15 ml) sunflower oil 1. Soak bread in water until soft and mash with a fork. 2. Mix mince with bread and the rest of the ingredients, except the oil. 3. Shape into small meat balls. 4. Heat a thin layer of oil in a large frying pan and fry meat balls on both sides until golden brown. 5. Reduce the heat and simmer with a lid for 8-10 min- utes or until cooked. 6. Repeat the frying process with the rest of the mince and oil, if necessary. 7. Serve with small portions of mashed potatoes and veggies of your choice. Tips 1. These can also be served with small portions of pasta or brown rice. Alternatively shape into burger patties and serve on wholewheat rolls with salad ingredients. 2. If available, ostrich mince is lower in fat and delicious in this recipe. 1 tbsp (15 ml) sunflower oil juice and grated rind of 1 lemon ½ cup (125 ml) buttermilk 2 cloves of garlic, finely chopped 1 tsp (5 ml) dried parsley or 1 tbsp chopped fresh parsley 1 tsp (5 ml) salt 6 x 160 g pork chops, all fat removed 1. Mix all the marinade ingredients together in a bowl. 2. Place pork chops in a shallow dish and pour marinade over. 3. Stir through to coat chops with marinade. Refrigerate for 30 minutes. 4. Braai chops over medium coals for 5-8 minutes on each side or until cooked to your preference. 5. Serve with Oven-baked chips on p29 and a salad. Tips 1. Pan-fry chops in a thin layer of oil for a few minutes on each side or until golden brown and cooked. 2. Chicken pieces, skin and fat removed, or lean lamb chops are also delicious with this marinade. 3. Spicy marinade: Add 2 tsp paprika, 1 tsp each ground coriander and cumin to marinade. Cooking from the heart 63. Steak with mushroom sauce Recipe from Elize van Zyl Serves 4 4 tsp (20 ml) sunflower oil 1 onion, sliced 250 g mushrooms, halved and sliced 2 tbsp (30 ml) cake flour 1 cup (250 ml) low-fat or fat-free milk lemon juice and black pepper to taste 1 tsp (5 ml) Worcester sauce ½ tsp (2,5 ml) dried thyme 4 x 160 g steaks or chops, all fat removed ½ tsp (2,5 ml) salt 1. Heat half the oil in a pan and fry onion and mushrooms until tender and browned. 2. Stir in flour until absorbed and add milk a little at a time. Stir well to form a sauce. 3. Simmer for a few minutes to thicken. Season with lemon juice, pepper, Worcester sauce and thyme. 4. Heat rest of the oil in a frying pan over a medium heat. Fry meat for 5-7 minutes on the one side. 5. Sprinkle with half the salt and season with lemon juice and black pepper. Turn over. 6. Fry for another 5-7 minutes and season again. Steak or chops should still be juicy when cooked. 7. Serve meat immediately with mushroom sauce, butternut and salad or green veggies. Lunch and supper Spaghetti bolognese Recipe from Shirley Parker Serves 6 This basic mince sauce can be used in many ways and is perfect for a mid-week meal. Tips 1. Serve steak with the Chakalaka sauce on p31. 2. Remember not to have red meat more than 2-3 times a week. 1 tbsp (15 ml) sunflower oil 500 g lean beef mince 1 onion, chopped 1 celery stalk with leaves, chopped 2 cloves of garlic, chopped 1 green pepper, seeds removed and chopped 2 carrots, grated 2 tsp (10 ml) each dried thyme and mixed herbs 1 x 410 g tin chopped tomatoes 1 tbsp (15 ml) tomato paste 2 tbsp (30 ml) chutney 1 tsp (5 ml) salt lemon juice and black pepper to taste 300 g spaghetti 1. Heat 1 tsp of the oil in a frying pan and fry mince until browned. Spoon out and drain excess fat. 2. Heat another 1 tsp of the oil in the same pan and fry onion, celery, garlic and green pepper for a few minutes. 3. Add carrots, herbs, tomatoes, tomato paste, chutney and ½ tsp salt with meat. Reduce heat, cover with a lid and simmer for 30-45 minutes. 4. Season well with lemon juice and pepper. 5. Meanwhile, bring a large pot of water to the boil. Add pasta and the remaining ½ tsp salt. Cook until tender and drain well. Stir in the Meat remaining 1 tsp oil. 6. Serve warm pasta with spaghetti sauce. Tips 1. To bulk up the mince, add cubes of butternut or brinjal with the carrots or stir in a tin of baked beans in tomato sauce. 2. Fresh or dried herbs like basil, rosemary and origanum are delicious with mince. 3. Lasagne: Use the White sauce on p46 and layer with the mince and lasagne sheets or noodles. Bake in the oven for 45 minutes. 4. Curry mince: Add ½ tbsp curry powder and ½ tsp each ground cumin and coriander to the onions. Cooking from the heart 65. Lunch and supper Meat Pork sosaties Recipe from Ria van Wyk Serves 4 – 6 2 tbsp (30 ml) lemon juice 2 tbsp (30 ml) sunflower oil 2 tbsp (30 ml) chopped fresh origanum ½ tsp (2,5 ml) salt black pepper to taste 500 g leg or shoulder of pork, all fat removed and cut in cubes 1 onion, cut in pieces 1 green or red pepper, seeds removed and cut in pieces ½ pineapple, cut in pieces Tips 1. Fry these sosaties over a medium heat in a frying pan using the marinade. This marinade can be used to make chicken or fish sosaties. 2. If available, dried prunes or apricots are delicious on these sosaties. 3. Add 1 tsp curry powder to the marinade, if preferred. 1. Mix lemon juice, oil, origanum, salt and pepper. 2. Place meat in a shallow dish and pour marinade over. Stir through to coat the meat. 3. Marinate for 30 minutes to 1 hour. 4. Thread meat with onion, pepper and pineapple onto sosatie sticks. 5. Braai over medium coals for 8-10 minutes on each side or until the meat is cooked, but still juicy. Beef stew with vegetables Recipe from Kedibone Sechuane Serves 6 We all enjoy a mouth-watering stew on a cold day. Remember to remove all visible fat from the meat. 1 tbsp (15 ml) sunflower oil 1 kg beef stewing meat with bones, all fat removed 1 onion, chopped 2 large potatoes, peeled and chopped 2 large carrots, chopped 1 tbsp (15 ml) ground coriander 1 bay leaf ½ cup (125 ml) water ½ cup (125 ml) Homemade stock (p15) or water with 2 tbsp dried mixed herbs ½ meduim cabbage, cut in thick strips ½ tsp (2,5 ml) salt lemon juice and black pepper to taste 3 tbsp (45 ml) chopped fresh parsley 1. Heat half the oil in a large pot and fry meat in batches until golden brown. Spoon out and set aside. 2. Heat the rest of the oil in the same pot. Fry onion, potatoes and carrots with coriander and bay leaf. 3. Add water, meat and stock. Simmer with a lid for 1½ hours or until the meat is tender. 4. Add cabbage and simmer for another 15 minutes. Stir in salt. 5. Season with lemon juice and black pepper and stir in parsley. 6. Serve with small portions of pap or mashed potatoes. Cooking from the heart 67. Lunch and supper Beef sishebo with beans A flavourful one-pot supper. The butternut and spices are perfect with the beef and beans. 2 cups (500 ml) water 1 cinnamon stick (optional) 2 tbsp (30 ml) curry powder 2 potatoes, chopped 300 g butternut, cubed 2 tomatoes, chopped ½ tsp (2,5 ml) salt lemon juice and black pepper to taste ½ cup (125 ml) dried sugar beans or white beans 2 tsp (10 ml) sunflower oil 500 g beef stewing meat with bones, all fat removed 2 onions, chopped 2 carrots, chopped 1 green pepper, seeds removed and chopped 1. Soak beans in 1 litre of water overnight. Rinse and drain. 2. Heat half the oil in a pot and fry meat until golden brown. Spoon out and set aside. 3. Heat the rest of the oil and fry onions, carrots and green pepper for a few minutes. Recipe from Beauty Maseko Serves 4 – 6 68. Cooking from the heart 4. Add beans, meat, water and cinnamon. Bring to the boil and reduce the heat. 5. Simmer with a lid for 1½ hours or until the beans are cooked. 6. Add the remaining ingredients and simmer for another 30 minutes or until the meat, beans and veggies are tender. 7. Season with lemon juice and pepper and serve hot. Tip Leave out the potatoes and serve on a small portion of samp. Add 1 cup of frozen peas to the sishebo at the end. Cottage pie with sweet potatoes Recipe from Ursula Bezuidenhout Serves 6 Try this sweet potato version of an old classic. The sweet potatoes add flavour and are delicious with the beans. 1 tbsp (15 ml) sunflower oil 500 g lean beef mince 1 large onion, chopped 2 cloves of garlic, chopped 2 carrots, grated 1 x 410 g tin chopped tomatoes 1 x 410 g tin baked beans in tomato sauce 2 tsp (10 ml) dried origanum lemon juice and black pepper to taste 1 cup (250 ml) frozen mixed vegetables, rinsed 3 large sweet potatoes or 6 medium potatoes, peeled and quartered ½ tsp (2,5 ml) salt 2 tbsp (30 ml) warm lowfat or fat-free milk ½ tsp (2,5 ml) ground nutmeg 1. Heat half the oil in a pot and fry mince until browned. Spoon out and drain off excess fat. Meat 2. Heat the rest of the oil in the same pan and fry the onion, garlic and carrots until soft. 3. Add tomatoes, mince, beans and herbs. Simmer with a lid for 20 minutes or until the mixture thickens. 4. Season with lemon juice and black pepper. Stir in mixed vegetables and spoon into an oven dish. 5. Preheat oven to 180 °C. 6. Meanwhile, place sweet potatoes, salt and enough water in a pot. Bring to the boil and simmer until tender. 7. Drain and mash with a potato masher. Stir in milk and nutmeg and spread over the mince mixture. 8. Bake for 30 minutes or until golden brown. Serve with a salad. Cooking from the heart 69. Sweet treats and desserts Sweet treats and desserts Everyone deserves a treat once in a while. These sweet treats and desserts aren’t completely healthy, but they are better options than most. So rather eat these in moderation and save them for special occasions. 71. Milk tart 73. Apple pudding 74. Strawberry yoghurt tart 75. Baked sticky pudding 76. Bread pudding 77. Lemon cheesecake 78. Chocolate cake 79. Pancakes with fruit 80. Scones 81. Oat cookies Milk tart Recipe from Shayne Ackerman Serves 8 This no-bake custard filling is delicious and easy to make. Crust 3 tbsp (45 ml) soft tub margarine 2 tbsp (30 ml) sugar 1 egg, beaten ½ tsp (2,5 ml) ground cinnamon ¾ cup (180 ml) cake flour ¼ cup (60 ml) wholewheat flour Filling 2 cups (500 ml) low-fat or fat-free milk 2 eggs, beaten ¼ cup (60 ml) sugar 3 tbsp (45 ml) cornflour ½ tsp (2,5 ml) vanilla or almond essence 1 tbsp (15 ml) ground cinnamon 1. Crust: Preheat oven to 180 °C. Beat together the margarine and sugar. Add the egg and mix well. 2. Mix cinnamon and flours together. Gradually add to the egg mixture to form a soft dough. Press the dough into a 22 cm tart or pie dish. 3. Prick with a fork and bake for 15-20 minutes or until golden brown. Allow to cool. 4. Filling: Place milk in a pot, bring to the boil and remove from heat. Beat eggs and sugar well. 5. Mix cornflour with a little water to make a paste. Stir into egg mixture. 6. Add half the milk into egg mixture and stir well. 7. Pour egg mixture into the pot with the rest of the milk and stir well. 8. Return to a low heat and stir all the time. Allow to simmer very gently until it thickens – at least 10 minutes. 9. Stir vanilla in and pour into pie crust. Allow to cool and refrigerate. Sprinkle with cinnamon and serve. Cooking from the heart 71. Sweet treats and desserts Apple pudding Recipe from Joany Tim Serves 8 Apples and cinnamon are comforting flavours, especially in winter. Swop your custard or ice cream for plain low-fat yoghurt. 4 medium Granny Smith apples, seeds removed and cut in wedges 1 cinnamon stick ¼ cup (60 ml) sugar 3 eggs, beaten 3 tbsp (45 ml) sunflower oil ¾ cup (180 ml) low-fat or fat-free milk ½ cup (125 ml) plain lowfat yoghurt 1 cup (250 ml) cake flour ½ cup (125 ml) wholewheat flour 2 tsp (10 ml) baking powder 2 tsp (10 ml) ground cinnamon Syrup ½ cup (125 ml) low-fat or fat-free milk ½ cup (125 ml) water ¼ cup (60 ml) sugar 1 cinnamon stick optional 1. Place apples with 2 tbsp of water and the cinnamon in a pot. Bring to the boil, reduce the heat and simmer for 3-5 minutes or until just tender, but not mushy. 2. Preheat oven to 180 °C. Beat sugar and eggs until well blended. Add oil, milk and yoghurt and mix well. 3. Combine the flours, baking powder and half the cinnamon in a mixing bowl. 4. Beat liquid into the flour mixture to form a smooth batter. 5. Spoon apples into an oven dish and pour batter on top. 6. Bake for 30 minutes or until golden brown and cooked. 7. Syrup: Meanwhile, place all the ingredients in a small pot and stir over a low heat. 8. Simmer for a few minutes or until slightly thickened. 9. Prick warm pudding with a fork or skewer and pour syrup over. Sprinkle with the rest of the ground cinnamon. Serve warm with plain low-fat or fat-free yoghurt. Tip Make the pudding with fresh pears as above. Or use a tin of pie apples or peach slices and leave out step 1. Cooking from the heart 73. Strawberry yoghurt tart Recipe from Talana Kluits Serves 8 Make this strawberry tart as a tea-time treat or dessert and try different fruit flavours of jelly and yoghurt the next time you make it. ½ x 200 g packet Marie biscuits 2 tbsp (30 ml) soft tub margarine, melted 1 x 80 g packet strawberry jelly powder 300 ml strawberry low-fat yoghurt 1 x 250 g tub plain smooth low-fat cottage cheese 1. Place biscuits in a plastic bag and crush with a rolling pin or a small glass. 2. Mix biscuit crumbs with margarine. Press onto the base of a tart dish. 3. Dissolve the jelly powder with ½ cup boiling water and allow to cool, but not set. 4. Mix yoghurt and cottage cheese and stir into the cooled jelly. 5. Pour over biscuit crumbs and refrigerate for 3 hours or overnight. 6. Serve cold with fresh fruit. Sweet treats and desserts Toine Vos Baked sticky pudding 2 tbsp (30 ml) apricot jam 1 tbsp (15 ml) white grape vinegar Recipe from Toine Vos Serves 8 Most baked puddings are very sweet. The combination of buttermilk and ginger makes this an interesting variation on a wellloved favourite. Syrup ½ cup (125 ml) water ½ cup (125 ml) apple juice ¼ cup (60 ml) sugar ½ tsp (2,5 ml) vanilla essence 1 cup (250 ml) cake flour ½ cup (125 ml) sugar ½ tsp (2,5 ml) ground ginger 3 tbsp (45 ml) sunflower oil 2 eggs, beaten ½ cup (125 ml) low-fat or fat-free milk ½ cup (125 ml) buttermilk 1 tsp (5 ml) bicarbonate of soda 1. Preheat oven to 180 °C. Combine the flour, sugar and ginger in a large mixing bowl. 2. Mix oil, eggs, milk and buttermilk and stir in the bicarb until dissolved. 3. Mix in the jam and vinegar. Gradually stir liquid into the flour mixture until a smooth batter forms, with no lumps. 4. Pour the batter into an oven dish and bake for 35 minutes or until golden brown. 5. Syrup: Meanwhile place all the syrup ingredients in a small pot. Bring to the boil and simmer for 10-15 minutes or until syrupy. 6. Prick the warm pudding with a fork and pour the warm syrup over. Allow the pudding to absorb the syrup. The pudding will sink quite a bit as it absorbs the syrup. Serve warm with fresh fruit of your choice like pears or bananas. Tips 1. Soak ¼ cup chopped dates in hot water. Add with the vinegar to the batter. 2. Chocolate pudding: Substitute 2 tbsp of the flour with cocoa. Cooking from the heart 75. Sweet treats and desserts Bread pudding Recipe from Ravitha Sigamoney Serves 6 8 slices day-old brown bread ¼ cup (60 ml) raisins (optional) 1 cup (250 ml) low-fat or fat-free milk 1 cup (250 ml) buttermilk 3 eggs, beaten ½ tsp (2,5 ml) vanilla essence 2 tbsp (30 ml) sugar 76. Cooking from the heart ½ tsp (2,5 ml) ground mixed spice 1 tsp (5 ml) ground cinnamon pinch of ground nutmeg 2 tbsp (30 ml) apricot jam 1. Cut each slice of bread into 4 triangles. 2. Pack the triangles in rows in an oven dish. Sprinkle raisins in between. 3. Mix milk, buttermilk, eggs, vanilla and sugar together. Add mixed spice and cinnamon. 4. Spoon milk mixture over the bread and allow to stand for 15 minutes. 5. Meanwhile, preheat oven to 180 °C. Sprinkle nutmeg over the bread and dot with apricot jam. 6. Bake for 30-45 minutes or until golden brown and set. Tips 1. Add ¼ cup of chopped nuts with the raisins. 2. Serve with a small portion of homemade custard made with lowfat or fat-free milk and a little sugar. Lemon cheesecake Recipe from Natasha van Rensburg Serves 12 This is an easy and simple fridge cheesecake. Most recipes use cream cheese and cream, but smooth cottage cheese is delicious and the cream is not necessary. 1 x 200 g packet Marie biscuits 1 tsp (5 ml) grated lemon rind or ½ tsp ground mixed spice 1 tbsp (15 ml) hot water 3 tbsp (45 ml) soft tub margarine, melted 1 x 385 g tin condensed milk ½ cup (125 ml) lemon juice 1 x 250 g tub plain smooth low-fat cottage cheese 1. Place biscuits in a plastic bag and crush with a rolling pin or a small glass. 2. Mix biscuit crumbs with lemon rind in a mixing bowl and add water and margarine. Stir to bind it together. 3. Press onto the base and sides of a 22 cm pie dish and place in the fridge until needed. 4. Mix condensed milk and lemon juice in a mixing bowl until thickened and stir in the cottage cheese. 5. Pour filling over the biscuit base and refrigerate for 2 hours or overnight. 6. Serve with any fresh fruit. Tip Stir 1 x115 g tin granadilla pulp into filling for a different flavour. Sweet treats and desserts Most families have a pancake tradition, whether it’s just because it’s raining or for a special treat. pinch of ground nutmeg 3 eggs, beaten 3 tbsp (45 ml) sunflower oil 1 tbsp (15 ml) white grape vinegar 3 cups (750 ml) water 2 tsp (10 ml) sunflower oil for frying 1½ cups (375 ml) cake flour ½ cup (125 ml) wholewheat flour 2 tsp (10 ml) baking powder 1. Place dry ingredients in a mixing bowl. Mix all liquids together, except the oil for frying. 2. Gradually add liquid to Pancakes with fruit and cool. 4. Topping: Meanwhile, place all the ingredients, except the chocolate, in a pot and stir over a low heat to dissolve the sugar. 5. Bring to the boil and simmer gently. Stir until the mixture thickens. Cool slightly and pour over the cooled cake. Sprinkle with grated chocolate. Recipe from Pienie Steenkamp Makes about 20 pancakes the dry ingredients and beat well to form a smooth batter. 3. Heat some of the oil in a frying pan. Pour in just enough batter to form a thin pancake. 4. Fry until set on top, turn over and fry for another minute. Keep warm and continue with remaining batter and a thin layer of oil when necessary. 5. Serve with fresh fruit, such as apples, naartjies or banana, or a sprinkling of cinnamon sugar and lemon juice. Tips Chocolate cake Recipe from Emelda Amir Serves 20 There is nothing like some chocolate to treat yourself. This is so easy to bake and ideal for a birthday or school market day. 3 cups (750 ml) cake flour 1¼ cups (310 ml) sugar 4 tsp (20 ml) baking powder 1 tsp (5 ml) bicarbonate of soda 6 tbsp (90 ml) cocoa 2 cups (500 ml) hot water ½ cup (125 ml) buttermilk 5 tbsp (75 ml) sunflower oil 2 tbsp (30 ml) white grape vinegar 2 tsp (10 ml) vanilla essence 78. Cooking from the heart Chocolate topping 150 ml sugar 300 ml water 1 tbsp (15 ml) soft tub margarine ¼ cup (60 ml) cocoa ½ tsp (2,5 ml) vanilla essence 3 tbsp (45 ml) cornflour 1 tbsp (15 ml) grated chocolate 1. Preheat oven to a 180 °C and line a large rectangular (20 x 30 cm) baking tin or oven dish with baking paper. 2. Sift all dry ingredients together. Mix the liquids together and gradually fold into the dry ingredients. Pour batter into tin or dish. 3. Bake for 20-25 minutes or until a skewer comes out clean. Remove from the tin 1. Citrus and spice cake: Replace the cocoa in the cake with cake flour and add 1 tsp grated lemon or orange rind. Use 3 tbsp lemon or orange juice instead of the vinegar. Add 2 tsp ground mixed spice or cinnamon to the batter. Bake as above and dust with a little icing sugar. 2. Cupcakes: Halve the recipe above. Line a 12hole cupcake pan with paper cups. Spoon cake batter into the cups and bake for 15-20 minutes or until a skewer comes out clean. Make only half the topping. 3. Dust cake with icing sugar or cocoa instead of the topping, if preferred. Tips 1. Cinnamon sugar: Mix a pinch of ground nutmeg, 1 tsp ground cinnamon and 3 tbsp sugar. 2. The mince on p65, roasted veggies on p44 and Chicken à la king on p57 can all be enjoyed in the pancakes as a main course. 3. Crumpets: Substitute water for 2 cups buttermilk and use 2 eggs instead of 3. Leave out the vinegar. Heat a thin layer of oil in a pan and spoon 2 tbsp of batter per crumpet in the pan. Fry on both sides and serve with fruit and lowfat yoghurt. 4. The oil in the batter means that less oil is needed for frying. Sweet treats and desserts Oat cookies Scones Recipe from Elza de Beer Makes 12 small scones 1 cup (250 ml) wholewheat flour 1 cup (250 ml) cake flour 1 tbsp (15 ml) baking powder 1 egg, beaten 1 cup (250 ml) plain low-fat yoghurt ¼ cup (60 ml) sunflower oil Tip A pinch of cayenne pepper or paprika can be sprinkled on top for a savoury scone. 80. Cooking from the heart 1. Preheat oven to 180 °C. Lightly grease a baking tray and dust with a little cake flour. 2. Mix flours and baking powder in a mixing bowl. Beat egg, yoghurt and oil together. 3. Stir egg mixture into the flour until it just forms a soft dough. 4. Gently press dough out onto a lightly floured surface to about 2 cm thick. Take care not to handle the dough too much. 5. Cut out scones using a small cookie cutter or water glass. Dip the cutter or glass in extra flour if necessary. 6. Place scones on baking tray. The left-over dough can be pressed together and cut into more scones. 7. Bake for 15-20 minutes or until golden brown and cooked. 8. Serve with a thin layer of margarine and jam. Recipe from Jacqueline Jantjies Makes 40 small cookies Surprise your kids with these yummy cookies.They won’t even know they are high in fibre. ¼ cup (60 ml) peanut butter ¼ cup (60 ml) soft tub margarine ¾ cup (180 ml) sugar 3 eggs, beaten 3 tbsp (45 ml) low-fat or fat-free milk 2 cups (500 ml) oats 1 cup (250 ml) wholewheat flour ½ tsp (2,5 ml) bicarbonate of soda ½ cup (125 ml) raisins ½ tbsp (7,5 ml) ground cinnamon or mixed spice 1. Preheat oven to 180 °C. Line a baking tray with baking paper. 2. Beat peanut butter and margarine until well blended. Add sugar and mix well. Beat in eggs one at a time. Stir in milk. 3. Mix oats, flour, bicarb, raisins and cinnamon. Stir into sugar mixture until well blended. 4. Allow the mixture to stand for a few minutes. Roll into small balls and place on baking tray. Press down with a fork or spoon. 5. Bake for 10-15 minutes or until light golden brown. Allow to cool. Store in an airtight container and serve as a tea-time treat. Tip Substitute 3 tbsp of the flour with cocoa for a chocolate flavour. Snacks, breads and baking Snacks, breads and baking Whether you regularly bake your own bread or just enjoy baking, there is a recipe for everyone in this chapter. There are some great lunch-box or mid-meal snacks. Homemade are healthier than shop-bought baked goods. 83. Rotis 84. Apple and cinnamon muffins 85. Buttermilk and cheese bread 86. Banana bread 87. Mealie bread 89. Homemade brown bread 90. Rusks 91. Crustless vegetable quiche 1 tsp (5 ml) ground cumin (optional) Recipe from Jannifer Foster 1 cup (250 ml) boiling Makes 8 rotis water 2 tsp (10 ml) sunflower oil Rotis are often associated for frying with a time-consuming process and for being quite fatty. These are easy to make 1. Place flours in a large and don’t require lots of fat. mixing bowl. Rub the 2 tbsp of oil, salt and cumin into the flour with your finger1 cup (250 ml) cake flour tips until it looks like bread1 cup (250 ml) wholewheat crumbs. 2. Mix water into the flour flour mixture and knead to form 2 tbsp (30 ml) sunflower oil a soft dough. ½ tsp (2,5 ml) salt 3. Divide dough into 8 balls Rotis and roll each ball out into a circle. 4. Fold the circle in half and half again and roll into a circle again. Repeat with all the balls and cover with a clean tea towel until ready to fry. For a perfect circle, cut roti with the lid of a small pot. 5. Heat a thin layer of oil over a medium heat in a frying pan. Fry roti on one side until it puffs up. Turn over and fry on the other side until lightly golden brown. 6. Serve as a starch with any meat dish of your choice. This is delicious with curries or as a wrap. Cooking from the heart 83. Snacks, breads and baking Apple and cinnamon muffins Recipe from Mariëtta Hillhouse Makes 12 muffins Tips 1. Mix 2 tsp sugar with a pinch of ground cinnamon and sprinkle on muffins before baking. 2. To serve as a tea time treat, decorate muffins with a lemon icing. Mix ½ cup icing sugar with 1 tbsp lemon juice and drizzle over muffins. 3. Bake as a cake in a 20 cm cake tin for 30-35 minutes. Use icing in tip 2. 4. The apples can be replaced with more carrots for a carrot muffin or cake. 84. Cooking from the heart 1 cup (250 ml) cake flour 1 cup (250 ml) wholewheat flour 1 tbsp (15 ml) baking powder 2 tsp (10 ml) ground cinnamon ½ cup (125 ml) sugar 1 cup (250 ml) grated apples 1 cup (250 ml) finely grated carrots 3 eggs, beaten 100 ml low-fat or fat-free milk ½ cup (125 ml) sunflower oil 1 tsp (5 ml) vanilla essence 1. Preheat oven to 180 °C and place paper muffin cups into a 12-hole muffin pan. 2. Mix dry ingredients together in a mixing bowl. Stir in apples and carrots until blended. 3. Beat eggs, milk, oil and vanilla together. Stir egg mixture into the dry ingredients until just mixed through. Take care not to overmix. 4. Divide batter between muffin cups and bake for 15-20 minutes or until golden brown and cooked through. Buttermilk and cheese bread Recipe from Lydia Franciscus Makes 1 loaf Many people know a recipe for a buttermilk bread using soup powder, but is very salty. This version works equally well and goes perfectly with a braai. 3 cups (750 ml) cake flour ¼ cup (60 ml) bran 1 tbsp (15 ml) baking powder 2 cups (500 ml) buttermilk 2 tbsp (30 ml) water 1 egg, beaten 1 tbsp (15 ml) dried mixed herbs or chopped fresh parsley ½ tsp (2,5 ml) salt ½ cup (125 ml) grated Cheddar cheese, preferably reduced fat 1. Preheat oven to 180 °C and lightly grease a 1,5 litre bread tin. 2. Mix all ingredients together, but keep half the cheese aside. 3. Spoon mixture into bread tin. Sprinkle with the rest of the cheese. 4. Bake for 30-45 minutes or until a skewer comes out clean. Cool on a cooling rack. Tips 1. Savoury muffins: Line a 12-hole muffin pan with paper cups. Spoon mixture into cups and bake for 15-20 minutes. These make a delicious lunch-box snack. 2. Add any herbs or seasonings of your choice, like chopped onion. Sprinkle with paprika or cayenne pepper and bake as above. 3. Pot bread: Grease a cast-iron pot and bake bread over medium coals. 4. This makes delicious toast the next day. Cooking from the heart 85. Snacks, breads and baking Snacks, breads and baking Mealie bread uren Elaine van Vu Banana bread Recipe from Elaine van Vuuren Makes 1 loaf Banana bread is perfect for a lunch-box snack for the kids. 5 tbsp (75 ml) sunflower oil ½ cup (125 ml) sugar 2 eggs, beaten 1 tsp (5 ml) vanilla essence 4 ripe bananas, mashed ½ tsp (2,5 ml) bicarbonate of soda ¾ cup (180 ml) lukewarm low-fat or fat-free milk 1½ cups (375 ml) cake flour ½ cup (125 ml) wholewheat flour ½ tsp (2,5 ml) baking powder Tips 1. Add 1 tsp ground nutmeg and 1 tbsp ground cinnamon or mixed spice to the batter. 2. Use overripe bananas to make this bread. 86. Cooking from the heart 1. Preheat oven to 180 °C. Lightly grease a 1,5 litre bread tin. 2. Beat oil, sugar, eggs and vanilla and stir in bananas. 3. Dissolve bicarb in milk and stir into egg mixture. 4. Place dry ingredients in a large mixing bowl and stir in the egg mixture. 5. Spoon batter into the bread tin. Bake for about 40 minutes or until a skewer comes out clean. Cool on a cooling rack. Recipe from Nompumelelo Diko Makes 1 loaf This is one of those popular South African recipes and is great for a side dish at a braai or as part of a lunch-box snack. 1 cup (250 ml) coarse mealie meal 2 tsp (10 ml) baking powder 1 cup (250 ml) cake flour ½ tsp (2,5 ml) cayenne pepper or paprika or to taste ½ tsp (2,5 ml) salt 1 cup (250 ml) low-fat maas or buttermilk 3 eggs, beaten ¼ cup (60 ml) sunflower oil 1 x 410 g tin cream style sweetcorn 1. Preheat oven to 180 °C and lightly grease a 1,5 litre bread tin. 2. Place dry ingredients in a mixing bowl. 3. Combine the maas, eggs, oil and sweetcorn. Mix into the dry ingredients until well blended. 4. Spoon into the bread tin. Bake for 45-60 minutes or until a skewer comes out clean. 5. Allow to cool in the pan for a few minutes. Turn out onto a cooling rack. Tip Grate 2-3 baby marrows and add to the mixture. Stir ¼ cup grated cheese, preferably reduced fat, into the batter or sprinkle half on top. Cooking from the heart 87. Homemade brown bread Snacks, breads and baking 1. Mix flour, wheat, yeast, Tips salt and sugar together in a mixing bowl. Recipe from Louise Goosen 2. Stir in the oil and 2 cups of the water. Stir well. Makes 1 large loaf 3. If necessary, add more water to form a dough that 6½ cups (6 x 250 ml + 125 ml) brown bread flour you can knead. It shouldn’t be too sticky, or too dry. ¼ cup (60 ml) crushed 4. Knead on a lightly floured wheat (optional) surface for 10 minutes or 1 x 10 g sachet instant until a smooth soft dough yeast forms. If you press the ½ tsp (2,5 ml) salt dough lightly with your finger it should spring back. 1 tsp (5 ml) sugar 5. Place in a clean bowl and 3 tbsp (45 ml) sunflower oil cover with cling wrap. Allow about 700 ml lukewarm to rise in a warm place until water doubled in size. ¼ cup (60 ml) oats 6. Knock down the dough with your knuckles. Knead lightly. 7. Lightly grease a 2 litre bread tin. Shape dough into a loaf and place in tin. 8. Cover with a clean tea towel and allow to rise for 20-30 minutes or until doubled in size. 9. Meanwhile, preheat oven to 200 °C. Brush bread with a little milk and sprinkle oats on top. 10. Bake for 45 minutes or until it sounds hollow when tapped. 11. Turn out onto a cooling rack. 1. Pot bread: Grease a cast-iron pot and bake bread over medium coals. 2. Roosterkoek: Divide dough into 12-15 balls at the end of step 6. Braai for a few minutes over medium coals until golden brown on both sides or until it sounds hollow when tapped. 3. Tray-baked pizza: Prepare as above up to the end of step 6. Roll out until about ½ cm thick and press into a lightly greased baking tray. Prick and bake at 200 °C for 1015 minutes or until just cooked. Spread with tomato paste, sprinkle with ¼ cup of grated cheese, preferably reduced fat and any of your favourite pizza toppings. Green peppers, tomatoes, left-over chicken and sliced onions are good options. Bake again until the cheese is melted. 4. Ugeqe (steamed bread): At step 7, lightly grease a large bowl that fits inside a large pot and place the dough inside. Place bowl in the pot and carefully pour boiling water around the bowl to reach halfway up the sides of the bowl. Cover with a lid and simmer gently for about 1½ hours or until baked through. Cooking from the heart 89. Rusks Recipe from Marina Miller Makes about 100 rusks Rusks are delicious at tea time or for a coffee break. 1 cup (250 ml) bran 6 cups (6 x 250 ml) cake flour 2 cup (500 ml) oats 2 tbsp (30 ml) baking powder ¾ cup (180 ml) sugar ½ tsp (2,5 ml) salt ½ cup (125 ml) sunflower or other seeds (optional) 1 cup (250 ml) sunflower oil 1 cup (250 ml) water 2 eggs, beaten 2 cups (500 ml) buttermilk or low-fat maas 1. Preheat oven to 180 °C. Lightly grease and line 2 x 20 cm cake tins or a large oven dish. 2. Mix dry ingredients together in a mixing bowl. 3. Rub oil into the dry ingredients with your fingertips until it looks like breadcrumbs. 4. Beat water, eggs and buttermilk. Stir egg mixture into dry ingredients until well blended. 5. Spoon into baking tins. Bake for 45-60 minutes or until a skewer comes out clean. 6. Remove from the tins and cool. Slice into rusks and place on a baking tray. 7. Heat oven to 100 °C and dry rusks out for 6-8 hours or overnight. Cool and pack in an airtight container. Snacks, breads and baking Crustless vegetable quiche Recipe from Michelle Reynolds Serves 8 Pastry is very high in fat so this crustless quiche is a healthier alternative and great for both tea time or as a light lunch with a salad. 2 tsp (10 ml) sunflower oil 2 onions, chopped 2-3 baby marrows, sliced 4 large spinach leaves, chopped ½ tsp (2,5 ml) salt lemon juice and black pepper to taste 3 eggs, beaten 1 cup (250 ml) low-fat or fat-free milk 1 tsp (5 ml) paprika 2 tbsp (30 ml) chopped fresh parsley ¼ cup (60 ml) grated Cheddar cheese, preferably reduced fat 1. Preheat oven to 180 °C and grease an oven dish or pie dish. 2. Heat oil in a frying pan and fry onions and baby marrows for a few minutes. 3. Add spinach and stir until just soft. Add salt and season with lemon juice and pepper. 4. Beat eggs and milk together and add paprika and parsley. 5. Spoon veggies into oven dish and pour egg mixture over. Sprinkle with cheese and bake for 30-45 minutes or until set. Tips 1. Left-over chicken or a tin of tuna can be added for a light meal. 2. Replace ½ of the milk with ½ cup of plain smooth low-fat cottage cheese. Cooking from the heart 91. Everyday ingredients in your kitchen Index English Afrikaans Zulu Setswana A M apples bay leaves beans bran brinjals/eggplant buttermilk butternut cabbage cardamom cauliflower chillies cinnamon cloves coriander/dhania cornflour cottage cheese cumin/jeera curry powder garlic ginger green peppers lemon juice lentils maas mealie meal mint mushrooms nutmeg oats onions pearled wheat pilchards raisins samp spinach tomatoes wholewheat flour appels lourierblare boontjies semels eiervrug karringmelk botterskorsie kool kardemom blomkool brandrissies kaneel naeltjies koljander mielieblom maaskaas komyn kerriepoeier knoffel gemmer groen soetrissies suurlemoensap lensies maas mieliemeel kruisement sampioene neutmuskaat hawermout uie stampkoring sardyne rosyntjies stampmielies spinasie tamaties volkoringmeel ama-aphula amabheyilifu ubhontshisi ibhreni/amakhoba ubhilinjolo ibhathamilkhi ibhathanathi iklabishi ikhadamoni ikholiflawa upelepele isinamoni ikilovu ikhoriyanda ukhonifulawa ushizi osamasi ijira ukhariphawuda ugalikhi ujinja uphepha oluhlaza ujuzi kalamula amalentili amasi impuphu iminti amakhowa inathimegi i-othsi u-anyanisi ukolweni ohlutshiwe usadinsi amareyizini isitambu isipinashi utamatisi ufulawa kakolweni ongacolisekile apole matlhare a bei dinawa moroko borinjale mokaro lephutshe khabetšhe khadamomo kholifolawa pherefere/tšhilisi sinamono tlelafo khorienda sethunabele kase ya khotheije jera kheri/poere ya kheri kaliki gemere pepere e e tala surunamune letlhodi/ditloo madila bopi jwa mmidi minti dithuntshwane natemeke outšhe eie kôrông e e ebotsweng tlhapi e e mo kaneng dirasenkisi setampa sepinatšhê ditamati bopi jwa kôrông African salad with a twist ...31 Apple and cinnamon muffins ...84 Apple pudding ...73 Mac and cheese with lentils ...46 Masala chicken with potatoes ...52 Mealie bread ...87 Meat balls ...62 Milk tart ...71 Mushroom soup ...18 yoghurt jogurt iyogathi yokate B Baked fish with tomatoes ...39 Baked sticky pudding ...75 Banana bread ...86 Beef sishebo with beans ...68 Beef stew with vegetables ...67 Bread pudding ...76 Broccoli and cauliflower with a creamy sauce ...23 Brown lentil patties ...43 Brown rice and tuna salad ...37 Buttermilk and cheese bread ...85 Buttermilk marinated chops ...63 Butternut and sweetcorn bake ...28 Butternut soup ...19 C Chakalaka sauce ...31 Chicken à la king ...57 Chicken and corn soup ...16 Chicken biryani ...51 Chicken pasta with broccoli ...54 Chicken pie ...53 Chicken stir-fry ...59 Chocolate cake ...78 Chutney chicken ...56 Coleslaw with apple and yoghurt ...33 Cottage pie with sweet potatoes ...67 Creamy mashed potatoes ...32 Crustless vegetable quiche ...91 F O Oat cookies ...81 One-pot chicken ...55 Oven-baked chips ...29 P Pancakes with fruit ...79 Pasta with tuna and peas ...40 Pearled wheat and spinach salad ...30 Pork sosaties ...66 Potato salad ...25 R Ratatouille with eggs ...49 Roasted vegetables with pasta ...44 Rotis ...83 Rusks ...90 S Scones ...80 Snoek with apricot jam ...42 Spaghetti bolognese ...65 Spicy pilchard stew ...35 Spicy red lentil and vegetable soup...21 Spicy samp and beans ...48 Steak with mushroom sauce ...64 Stew with beef and tomatoes ...61 Strawberry yoghurt tart ...74 Sweetcorn fritters ...32 Fish cakes with pilchards ...41 T G Green goddess pasta salad ...26 Three bean salad ...24 Tuna bake ...36 Tuna pie with potato topping ...38 H V Hearty bean soup ...20 Homemade brown bread ...89 Homemade chicken stock ...15 L Lemon cheesecake ...77 Lemon chicken ...58 Lentils and rice ...45 Vegetable curry bunny chow ...47 Vegetable soup with mince ...17 W White sauce ...46 Whole roasted peri-peri chicken ...50 Y Yummy potato bake ...27 Cooking from the heart 93. Cooking from the heart is a joint collaboration between the Heart and Stroke Foundation South Africa (HSF), Pharma Dynamics, the Chronic Diseases Initiative in Africa (CDIA) and the Chronic Diseases of Lifestyle Unit of the Medical Research Council (MRC). Thank you to the following contributors: General health pages: Erika Ketterer, Katherine Everett-Murphy, Anniza de Villiers, Lucy Gericke Recipe selection and adaptation: Heleen Meyer, Ashleigh Badham-Thornhill, Erika Ketterer and Lucy Gericke Community-based research: Anniza de Villiers, Katherine Everett-Murphy, Jillian Hill, Debbie Jonathan, Zandile Mchiza Recipe testing and styling: Heleen Meyer and Ashleigh Badham-Thornhill Food preparation: Ashleigh Badham-Thornhill and Gabriella Vealle Photography, graphic design and layout: Adriaan Vorster www.adriaanvorster.co.za Project management: Ashleigh Kuttner Heart and Stroke Foundation: Vash Mungal-Singh (CEO), Shân Biesman-Simons, Victoria Clarke Pharma Dynamics: Mariska Fouché, Esdie Hillebrand Special thanks to: All participants in the focus groups and those who contributed their favourite recipes. All dietitians and nutrition experts who shared their knowledge. Thandie Chuma, Zandile Mchiza and Duduzile Nsibande for the translations of the ingredients. Baheya Najaar (UCT), Sharmilah Booley (UCT) and Carol Browne for their nutrional expertise. Cancer Association of South Africa for assisting in funding the research. Pharma Dynamics for funding the production and distribution of the book. Printed by Interpak Books (Pty) Ltd, Cape Town September 2012 Copyright © Pharma Dynamics and Heart and Stroke Foundation South Africa Visit our mobi-site: heartrecipes.mobi The Heart and Stroke Foundation SA’s vision is to encourage more people to adopt healthier lifestyles. We recognised that making healthy choices is not always that simple. As a result, we initiated the development of this guide to support home cooking in a way that is culturally popular, affordable and surprisingly tasty. Dr Vash Mungal-Singh CEO, Heart and Stroke Foundation SA Pharma Dynamics, SA’s leading generic supplier of cardiovascular medicines, has significantly increased the accessibility of life-changing, affordable medicines to many. To proactively address the health crisis we are facing, Pharma Dynamics has partnered with the Heart and Stroke Foundation SA to bring Cooking from the heart to life. This recipe book is a heart-friendly, multi-cultural book by South Africans, for South Africans. Yours in Heart-health, Paul Anley Founder & CEO, Pharma Dynamics www.pharmadynamics.co.za www.heartfoundation.co.za www.heleenmeyer.co.za www.health.uct.ac.za/ research/groupings/cdia www.mrc.ac.za
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